I have to thank my mother-in-law, Ellen, for this one. This has been a staple in our house for years.
Sometimes, pork tenderloin is about as exciting as dry chicken breast. But with the recipe, the spicy and salty marinate penetrates the meat resulting in a dish that is as juicy as it is full of flavor.
This is an easy weeknight dinner to prepare ahead of time. Simply whisk up the marinade the night before, stick it in the fridge and when you get home from work, it is all ready for the oven. Easy clean up, too! I have even made this for a party. Don't you love it?
Pork Tenderloin : Texas Style
2 pastured pork tenderloins
1 Tbsp dijon mustard
1 Tbsp lime juice
1 garlic clove, smashed and roughly chopped
1 jalapeno, seeded and chopped
1/3 cup soy sauce (or gluten free tamari)*
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp apple cider vinegar
1 handful fresh cilantro, chopped
1 handful fresh basil, chopped
1 tsp pepper
Combine all the ingredients in a resealable plastic bag. Add the meat, squeeze out the air and put in the fridge for at least 4 hours, preferably over night. Preheat the oven to 475º and line a sheet pan with foil. Remove the tenderloin from the bag, lay on the pan, discarding the marinade. Roast in the oven for 5 minutes. Turn down the heat to 425º and roast for 20-25 more minutes, until an instant read thermometer registers 150º. Remove from the oven and loosely wrap the foil around the pork. Let the pork rest 10 minutes before slicing and serving.
I don't think I have officially announced this on the blog, but I am working on an amazing project: my cookbook. In case you don't believe me, check out this sneak peek screen shot of this recipe in my book! Production is going really well and it looks beautiful! We are looking at a release in the summer. If you have any questions, let me know!