I’ve been running around like a chicken with my head cut off this week. Have you ever had one of those weeks?
I just got back from speaking at BlogHerFood, in Atlanta, and am trying to play catch up and a bit of get ahead. But it feels like every time I get one thing done, I’ve got three new things that pop up that now need to be done. I guess I’m just trying to make excuses for why my posts are a day off. Yes, I still know how to read a calendar.
Being that my week has been so nuts, I’ve been cooking things that are easy and will leave me with some leftovers. One of my favorites, for situations like this is pork tenderloin. Why pork tenderloin you ask? Well, cooking pork tenderloin is easy because it comes in an easy to manage size (usually 1 pound per tenderloin), it’s easy to find and it’s a cut of meat that isn’t going to break the bank regardless of whether or not it’s on sale.
Last year I made a pan roasted pork tenderloin. The pan roasting allowed the tenderloin to cook quickly and remain moist at the same time (yes, that is possible). Cooking pork tenderloin does not mean eating a dried slab of pork tenderloin. Oh, and something that really helps in this endeavor is a probe thermometor. The probe thermometer allows you to see the internal temperature while your meat cooks. I prefer this tool, because you can manage and time the rest of your meal based on how quickly your meat is approaching the final desired temperature. If you don’t want to spring the $20 for the probe thermometer, you can by a less expensive instant read thermometer. The downside of this type of thermometer is that you can not leave it in the meat while you cook it. So you’re kind of guessing when it will be done. If you’re cooking the meat in the oven, you’ll be cooling down your oven every time you open the door to check the temperature (not a good thing).
Something else that will help to keep your pork moist and not all dried out and mealy is the announcement made by the USDA this week (finally!!)…
This week, the USDA confirmed that 145 degrees F as measured on a food thermometer, followed by a three-minute rest time, is safe internal temperature for pork chops, roasts and tenderloins.
Many chefs, and myself included, have been cooking to this temperature for a long time. If you’ve never cooked pork tenderloin like this before, you’re in for a real treat. The meat is bit pink and it has a silky texture and you can actually taste the pork, along with the ingredients you cooked it with. It’s almost like re-discovering pork. And no, I am not a paid (or unpaid) mouth piece of the Pork Board. I really like pork, and not just bacon and pork belly.
This sticky masala oven roasted pork tenderloin that I made is something I’ve been tinkering with for a while. I started using this rub and sticky sauce on lamb. It was delicious…but…..I then moved on to adding it to chicken. That was also really good, but adding it to an oven roasted pork tenderloin took the lowly pork tenderloin over the top.
The rub is pretty simple and doesn’t contain a lot of ingredients, but packs a lot of flavor. The glaze also contains very few ingredients, but gives such a great compliment to the dry rub and a nice sauce to your finished dish you won’t believe it was so easy to put together.
Deep thoughts on dating by Pamela….(you’ll thank me later)
Boys are idiots – bear this in mind at all times and the stupid things that they say will make perfect sense (cuz it’s spewing from the mouth of an idiot).
Don’t get married – just stay with each other until his/her bullsh*t gets to be more than the bs coming from the person that you hate the most.
There may not be an “I” in team, but there sure as sh*t is a “me” in there.
Mr. Hand said it best, “it is our time yours mine and everyone else’s.” That being said, you’re wasting mine – now get out.
Of course I’m not judging you (strange guy at the bar hitting on me) you’re an idiot…get a way from me. That’s a statement, not a judgement.
Recipe: Sticky Masala Oven Roasted Pork Tenderloin
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ginger Powder
- 1/4 Teaspoon Fresh Ground Black Pepper
- 1/4 Teaspoon Ground Cloves
- 2 Tablespoons Slivered Almonds
- 2 Large Cloves of Garlic
- Pinch of Kosher Salt
- 3 Tablespoons Honey
- 1 Tablespoon Pomegranate Molasses
- 1 Tablespoon Fresh Squeezed Orange Juice
- 1 1 – 1 1/2 Pound Pork Tenderloin
- Position a rack near the bottom of the oven and preheat to 450 degrees Farenheit.
- Add the first 8 ingredients to a small food processor or mortar and pestle.
- Process until all ingredients are ground into a smooth paste.
- In a separate small container, mix the honey; pomegranate molasses and orange juice until the mixture is smooth and pourable.
- Rub dry rub all over the meat and place the tenderloin into the smallest roasting pan that will hold the tenderloin.
- Insert probe thermometer into the middle of the thickest part of the tenderloin.
- Roast for 10 minutes, flip over and roast again until the internal temperature registers 145 degrees Farenheit.
- Remove from oven and let rest for 10 minutes.
- Slice into 1/4 – 1/2″ thick slices and serve with some of the sauce drizzled over the top.
Preparation time: 10 Minutes
Cooking time: 25 Minutes
Diet (other): High protein, Gluten free
Meal type: dinner
Culinary tradition: USA (General)