What’s on the menu tonight? It’s a healthy selection that’s easy to prepare, of course. And it will taste fantastic because if it doesn’t, it’s not worth doing. I’ve recently been reminded just how easy and delicious pork tenderloin can be. I’m not sure why we went through a phase where we didn’t eat much of it, but it was sure fun to discover it again.
I started off by rubbing my pork tenderloin with sea salt, freshly ground black pepper, onion and garlic powders, ground coriander, ground cumin and chili powder. I baked it at 400 degrees until it reached an internal temperature of 140 degrees, about 35 minutes. I chose a higher temperature so the outside would get a bit crusty, since I was far too lazy to sear it before baking.
Then I dug into my freezer and unearthed the rhubarb chipotle sauce I froze when I made an uber-batch this summer. The recipe was designed for ribs, but it’s perfect on pork tenderloin.
When I think pork, I think cabbage. It must be that little bit of German heritage I have, influencing my culinary decisions. Keith adores this recipe for sweet and sour cabbage wedges, so they went along with the pork tonight.
Finally, I roasted root vegetables: sweet potato, carrot, parsnip and onion. I put them on a tray and coated them with olive oil, sea salt and freshly ground black pepper and popped the tray in the oven next to the pork. I tossed the veggies halfway through the cooking time and my dinner was ready.
Pork tenderloin — yes or no in your house?
Clacked by Debbie McDuffee
on Feb 17, 2010 @ 10:00 EST5EDT
Yes! My favorite preparation is my mom’s recipe: Stud the pork tenderloin with slivers of garlic (stick a paring knife in the flesh, wiggle it around a bit, and then guide the garlic in along the knife), particularly in any fat, then rub all over with salt, pepper and dried rosemary before roasting.
You’re not the only one who swears by the garlic-studded pork tenderloin — I have a friend who does hers that way too. Consider it officially on my list to try … yum!