Monday, June 11, 2012

Perfecting Pork tenderloin

When you like to cook and even more so when you like experimenting or trying new recipes you're bound to have a disaster or two in the kitchen. And I have had my fair share of dinner fails but never more so then with pork tenderloin. When I cook it the designated time it usually comes out under done so I put it back in and then it come out waaay too dry. There have been many times when we've had to douse our pork in ketchup or bbq sauce to make it taste better but unfortunately that doesn't make it any easier to chew. So, needless to say, I am bound and determined to perfect the pork-loin. It's one of our favorite meals (when cooked correctly of course) and since it's pretty healthy I'd like to keep it in the dinner rotation.
I found a recipe on Pinterest and thought I would give it a try. I didn't use the exact marinade (but pretty close) however, I did use the exact cooking times and it came out almost perfect. Ryan said it was really good so I should technically leave it at that but I think I can get it just a little more juicy next time.
The recipe is from Chef Mommy and is as follows. (PS. I often find myself using kid friendly recipes because my husband is pretty picky so if it's kid friend, it's usually Ryan friendly too ;-)
Pork Tenderloin with Pan Sauce (I didn't do the pan sauce part of the recipe) by Chef Mommy (adapted from For the Love of Cooking)
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350F (176C) degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Source: Chef Mommy
I think the pan searing is key! I served this with brown rice and green beans because that is what I had on hand but it would be yummy with a vinaigrette salad, potatoes, etc. I really don't think you can go wrong with this one!


What has been your biggest kitchen fail?

Any tips for perfecting pork-loin are welcome!

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