This next recipe is for a very simple pork tenderloin that is sure to please. I don’t do a whole lot of tenderloin recipes as they can be pretty boring and can be overcooked fairly easy if you aren’t careful. This recipe however turned out to be anything but boring or dry. It has plenty of flavor and can be on the table fast for a weeknight meal. It pairs well with simple side dishes such as mashed potatoes and steamed broccolini. Growing up my mom always made us pork but she was old school and always brought the internal temperature up too high due to the old USFDA guidelines. Thanks to Emeril Lagasse and The Food Network when I began cooking for myself I realized that the old guidelines ruined a good cut of pork. I’ve cooked many pork dishes and haven’t been sick yet when I’ve pulled them out of the oven at 145 degrees internal. You decide for yourself. The picture included was pulled at 145 internal, sliced after a short rest and no one died or got sick. A good instant read thermometer should be in everyones kitchen arsenal as well if you want to get dishes like this right. (Adapted from FIne Cooking Magazine).
Here is what you will need,
- 3 large cloves garlic, coarsely chopped
- 2 small shallots, coarsely chopped
- 4 Tbs. extra-virgin olive oil
- 1 Tbs. distilled white vinegar
- 1 tsp. chili powder
- 3/4 tsp. ground cumin
- 3/4 tsp. dried oregano
- 1/2 tsp. granulated sugar
- Kosher salt and freshly ground black pepper
- 1 1-1/4-lb. pork tenderloin
- 4 lime wedges
Here is what you need to do,
Preheat oven to 400 Degrees
In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Process until a paste is formed.
Cut the tenderloin in half crosswise. Then cut the tenderloin lengthwise stopping before cutting all the way through forming a pocket in each half. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.
Heat a heavy-duty ovenproof skillet on the stove top. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.