We are not having this for dinner tonight... Im not saying that I had this for dinner... its illegal ya know.... but if I ever had made this.... which Im not saying I have..... but I would tell you to make sure to double to spices to ensure you had enough and to serve with CILANTRO RICE which is DIVINE. PORK TENDERLOIN Preheat the oven to 450 degrees F. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 2 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for about 20 minutes - or until the meat thermometer beeps at you! Slice and serve. (I doubled the recipe below since I had 4 small tenderloins) 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme Salt 1 1/4 pounds pork tenderloin 1 tablespoon olive oil 1 teaspoon minced garlic read some suggestions about not burning the garlic, good advice! I smashed whole cloves (4-5 and sauteed them until they were golden brown in the olive oil and then removed them and put them aside before browning the meat. Another person recommended adding white wine (deglaze the pan, Dijon mustard and butter to the pan drippings to make a gravy. Take it a step further and add the golden brown sauteed garlic you removed earlier and minced while the meat was roasting and a 1/4 tsp of cumin, oregano, corriander and thyme to the gravy. Salt & pepper to taste. Serve as you wish - some people like the gravy under the meat others like it over the meat. I usually pull my tenderloins from a 425°F oven when the internal temperature reaches 120°F. The surface temperature at this point is in excess of 155°F. It takes about 7 minutes of resting for the internal temperature to reach 140°F. When served, the meat is still slightly pink and very tender.
Posted on: Sun, 26 Jan 2014 11:42:42 +0000
Trending Topics
Recently Viewed Topics
© 2015