Tobecker

Pork Tenderloin the easy way….

May 18th, 2003

Here is our favorite pork tenderloin recipe. We make it for the first night of every cabin trip. Hope you like it.

1 (1-lb) pork tenderloin
4 cups water
2 tablespoons sugar
1 tablespoon kosher salt
1 1/2 teaspoons dried thyme
1 teaspoon whole allspice
1 bay leaf
1 teaspoon dried rosemary, crushed
4 teaspoons olive oil, divided

1. Trim fat from pork (including silverskin). Combine pork and next 6 ingredients (pork through bay leaf) in a large zip lock plastic bag. Seal and marinate in refrigerate 2 1/2 hours. (We usually let it marinate for 24 hours)

2. Preheat oven to 350 degrees.

3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. combine rosemary and 1 teaspoon oil; rub over pork.

4. Heat remaining 3 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 35 minutes or until thermometer registers 160 degrees (slightly pink). Wrap in foil; chill 3 hours or overnight.

5. Cut pork diagonally across grain into 24 slices.

Serve with biscuits and chutney.

Entry Filed under: Recipes