Advertisement
Recipe: Wonderful Pork Tenderloin
Similar Categories: Wonderful, Pork, Tenderloin
Wonderful Pork Tenderloin
2 pork tenderloins
1/2 c soy sauce
1/2 whole green onions, cut in 1/2 inch pieces
1/2 c fresh cilantro, minced
1 t salt
1 t white pepper
1 t garlic powder
1/2 t cinnamon
1/2 t allspice
1/8 t cayenne pepper
red wine or meat stock
Night before: Place pork in shallow container; coat with soy sauce, allow to
soak while you fix the rest. In food processor chop onions and cilantro
together and add salt, white pepper, garlic powder, cinnamon, allspice and
cayenne; whirl to combine well. Drain soy sauce off meat and cover meat on
all sides with onion-spice mixture. Cover; refrigerate overnight. When ready
to cook; Bring pork to room temperature, no longer than 30 minutes. Preheat
oven to 325. Place meat on wire rack in roasting pan; Insert meat thermometer
into thickest part. Bake until meat thermometer registers 145 degrees F.
Increase heat to 350 degrees; cook until thermometer registers 165 degress
F., 10 to 15 minutes more. Remove meat from pan; slice; keep warm. Deglaze
pan with a little stock or wine; strain if necessary. Serve over pork slices.
2 pork tenderloins
1/2 c soy sauce
1/2 whole green onions, cut in 1/2 inch pieces
1/2 c fresh cilantro, minced
1 t salt
1 t white pepper
1 t garlic powder
1/2 t cinnamon
1/2 t allspice
1/8 t cayenne pepper
red wine or meat stock
Night before: Place pork in shallow container; coat with soy sauce, allow to
soak while you fix the rest. In food processor chop onions and cilantro
together and add salt, white pepper, garlic powder, cinnamon, allspice and
cayenne; whirl to combine well. Drain soy sauce off meat and cover meat on
all sides with onion-spice mixture. Cover; refrigerate overnight. When ready
to cook; Bring pork to room temperature, no longer than 30 minutes. Preheat
oven to 325. Place meat on wire rack in roasting pan; Insert meat thermometer
into thickest part. Bake until meat thermometer registers 145 degrees F.
Increase heat to 350 degrees; cook until thermometer registers 165 degress
F., 10 to 15 minutes more. Remove meat from pan; slice; keep warm. Deglaze
pan with a little stock or wine; strain if necessary. Serve over pork slices.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Wonderful, Pork, Tenderloin
| Winey Sausage-potato Gratin | Yam & Tangerine Casserole |