Once I learned how to cook it, pork tenderloin became one of my favorite meats. It used to turn out either rare or overdone - the former fixable, though not very well, the latter an extreme disappointment.
Then I discovered the real-time digital thermometer, which gives a real time temperature in the body of the meat as it cooks. There's no missing with this and I think is even better than an instant read thermometer, where you have to check several times, opening up the oven and losing heat. Well worth the investment if you want the perfect pork tenderloin every time.
Here the tenderloin is marinated in garlic and fresh herbs with a lime and olive oil base, and then pan seared, to brown nicely before oven roasting. Marinating overnight is even better, but the real trick is the pan searing and removing from the oven right at the right temperature.
1-1/4 lb pork tenderloin
Marinade:
palmful fresh mint leaves
2 Tbsp fresh thyme leaves
palmful fresh lemon balm leaves (optional)
1 Tbsp fresh rosemary
2 cloves garlic
1/2 tsp salt
juice of 1 lime
2 Tbsp olive oil
2 Tbsp water
1/4 broth, white wine or water
1 Tbsp butter
Place the herbs, garlic and salt in a small food processor. Mince finely. Add the lime, oil and water and process to make a smooth sauce. Add more water if necessary. Place the tenderloin in a self closing plastic bag and add the marinade. Seal the bag and knead the pork to distribute the marinade all around the loin evenly. Set in the refrigerator and marinate at least 1-2 hours, or even better, until the next night.
When ready to cook, remove the loin from the bag into a roasting pan.
Heat a dash of olive oil in a skillet. Scrape a good amount of the herbs off the loin and back into the roasting pan. Transfer the loin with sturdy tongs into the skillet.
Brown all sides of the tenderloin, managing it with the tongs.
When it is well browned - about 10 minutes total - return the loin to the roasting pan and flip it several times in the marinade remaining in the pan. Tip in any accumulated juices from the skillet onto the loin.
Now roast the tenderloin until its internal temperature is 138-140F - about 20-30 minutes. I use a real time digital thermometer to monitor the internal temperature - this is critical. Pork tenderloin is unforgiving, having so little internal fat - once overcooked, it will be dry and unappealing. You can use a fast reading digital thermometer as well, but then check after 15, 20 and 25 minutes or more often.
Once the internal temperature is 138-140F, transfer the loin onto a cutting board.
Cover with aluminum foil and allow to rest. The internal temperature will raise naturally to 145F, which is what the USDA recommends for pork, and is a nice medium.
While the loin rests, transfer the liquids and solids from the roasting pan back into the skillet. Add broth, white wine, broth or water to the skillet and bring to a gentle boil. Add the butter to the sauce and swirl to melt as you return to a gentle boil. Strain the sauce into a serving bowl or boat.
Slice loin thickly on a bias, and garnish with some sauce. Pass remaining sauce on the side. Serve with favorite sides. The meat will have a slightly pink hue and be moist.
Serves 4.
Comments
Post a Comment