Sunday, November 04, 2007

Variety of Food, Day 3: Pork Tenderloin

With every couple, it seems, there is some point where the deal was sealed. For us, that occurred when my husband cooked a beef tenderloin for me. It was absolutely phenomenal. This is a different animal, but I strive to make the pork as tender as that beef was.

Pork Tenderloin
3 lb tenderloin
5-8 cloves garlic, crushed
3 tsp freshly grated ginger
1/4 cup lemon juice
1/4 cup soy sauce
lots and lots of pepper

Press the garlic, ginger, and pepper into the meat on all sides. Add the lemon juice and soy sauce and roll the meat over to get the juices on all the sides. Marinade for 3 hours at room temperature (overnight in the fridge) on a foil-lined cookie sheet (I promise this will help with cleanup), and covered with plastic wrap (so all the juice stays in). Preheat the oven to 500 degrees, put the meat in and lower the oven to 350 degrees immediately. Cook for 15 minutes per pound, until the outside is browned and the inside is light pink. Let the meat rest on a board for 10-15 minutes before slicing and serving.

We had the tenderloin with steamed green beans and buttered rosemary skillet potatoes. We thought about dessert, but just couldn't make it fit.

Total kitchen time: 1.5 hours

2 comments:

cat said...

did you succeed in making the pork tenderloin tender?

Heather said...

Yep -- pink and tender and yummy. The potatoes were tender and a little crunchy. I overcooked the green beans, ut te rest of the meal made it all okay. ;)