Pork tenderloin is one of the easiest things to prepare...and it presents excellently for company. All you have to do is get a regular, boneless loin of pork. These are usually featured at grocery stores on special every few weeks. Or if you get your meat from a butcher just ask for a portion of loin (depending on how much you need) and ask that the fat cap be left on the meat. When you get the pork home, all you have to do rub with salt, pepper and whatever spices you like. This time around, I used
Spice Barn For the Birds rub. Then put the meat on a baking sheet with the fat cap on top. While the meat cooks, the fat will melt and self-baste the meat. It sounds odd but trust me it works! To avoid overcooking your pork, cook until it's internal temperature reaches 160F (that's about 25 mins for 1lb). A cooking thermometer is an excellent cooking gadget. When the pork comes out of the oven you need to let it rest for 10 minutes to let the juices re-distribute and the muscle to relax. Then you're ready to carve and enjoy!
A great side to pork tenderloin is sweet potatoes and roasted peppers. They're just as easy to prepare as the meat and the grilled taste matches the pork so well. For the potatoes, slice them up and par-boil or microwave for a few minutes to lesson the oven time. Then put the potatoes and peppers (sliced in large chunks and de-seeded) on an oiled cooking sheet. It can all go in the oven at the same time. Roast the veggies for about 20 minutes, checking to make sure they're not blackening too much. You can do this roasting technique with lost of veggies or try the same thing on the BBQ.
In about 30 minutes you have prepared, cooked and served a healthy meal that is as tasty as it is presentable. If you want to go overboard, make a quick applesauce or a mustard-mayo.
Meat Thermometer
Pork tenderloin is one of the easiest things to prepare...and it presents excellently for company. All you have to do is get a regular, boneless loin of pork. These are usually featured at grocery stores on special every few weeks. Or if you get your meat from a butcher just ask for a portion of loin (depending on how much you need) and ask that the fat cap be left on the meat. When you get the pork home, all you have to do rub with salt, pepper and whatever spices you like. This time around, I used Spice Barn For the Birds rub. Then put the meat on a baking sheet with the fat cap on top. While the meat cooks, the fat will melt and self-baste the meat. It sounds odd but trust me it works! To avoid overcooking your pork, cook until it's internal temperature reaches 160F (that's about 25 mins for 1lb). A cooking thermometer is an excellent cooking gadget. When the pork comes out of the oven you need to let it rest for 10 minutes to let the juices re-distribute and the muscle to relax. Then you're ready to carve and enjoy!
A great side to pork tenderloin is sweet potatoes and roasted peppers. They're just as easy to prepare as the meat and the grilled taste matches the pork so well. For the potatoes, slice them up and par-boil or microwave for a few minutes to lesson the oven time. Then put the potatoes and peppers (sliced in large chunks and de-seeded) on an oiled cooking sheet. It can all go in the oven at the same time. Roast the veggies for about 20 minutes, checking to make sure they're not blackening too much. You can do this roasting technique with lost of veggies or try the same thing on the BBQ.
In about 30 minutes you have prepared, cooked and served a healthy meal that is as tasty as it is presentable. If you want to go overboard, make a quick applesauce or a mustard-mayo.
No comments:
Post a Comment