Regardless of how you season your tenderloin, there’s a series of steps you want to follow for the perfect pork:
1. Let your pork absorb the flavors of your seasonings in the fridge for at least an hour before cooking whether you marinate or dry season. Pork tenderloin is great for popping in the fridge in the morning, then cooking that evening for dinner after work.
2. Roast at 450° for fifteen minutes, then drop heat to 350° and cook another twenty minutes (remember to adjust for hot spots or temperature differences in your oven).
3. Let rest five minutes before slicing. Enjoy.
Once you’ve mastered the recipe below, you can apply the basic theory and start making your own flavor combinations (tip: pork pairs well with sweet flavors, and all meat needs salt). Also, you’ve probably noticed there’s no video this week. Normally I use the lab computers on campus to edit my videos, and campus is closed for winter break, so I’m using the classic “pics of each step” format for the next few blog posts.
Ingredients:
1 pork tenderloin
¼ c. vegetable oil
2 tbsp. orange marmalade
¼ tsp. five spice
¼ tsp. or 1 clove minced garlic
5 second squeeze of Sriracha
¼ tsp. ginger paste
1 tbsp. tamari or gluten-free soy sauce
1. Combine marinade ingredients in a gallon-sized zip-top bag. Mix well to combine before adding pork tenderloin. After mixing marinade, add tenderloin and squeeze out extra air, then seal bag and place in refrigerator for at least 1 hour.
Not feeling the Asian flavor? Out of Tamari? Maybe you need to use up that fresh thyme in the little plastic case you got at the grocery store? Here’s an alternate marinade using some classic Italian flavors.
Italian marinade:
¼ c. olive oil
1 sprig fresh rosemary (or ¼ tsp. dried rosemary)
2 sprigs fresh thyme (or ½ tsp. dried thyme)
½ tsp. dried oregano
½ tsp. salt
5-8 grinds fresh black pepper
Pork tenderloin is great for a quick, easy dinner, especially if a family member is gluten-free, and everyone should have at least five different recipes for it (another favorite of mine uses stone-ground mustard and apricot preserves). Leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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