Pork

Roast Pork Tenderloins

Pork tenderloin or pork filet as it is also called is an extremely tender cut of meat that is normally sold in sealed packages

It is a muscle used more for posture then locomotion hence why it is so tender

Typically you will get 2 per package for a total of 2.5 or 3 pounds of pork

This is a very flavorful cut and lends well to marinades though for this particular recipe we are going very simple

Simple and delicious, so where can you go wrong?

We are starting with 2 tenderloins which weigh a total of 2.5 pounds

Trim off any excess fat and the silver skin which is a silver membrane that can be very tough

Next lay them on a sheet pan tucking the thinner tail section under so you have a more even thickness for more even cooking

I then drizzle them with some extra virgin olive oil and rub it in

20170304_175918

Next we will need some kosher salt and ground black pepper

20170304_180029

Generously sprinkle both on each loin

Preheat your oven to 450 F

20170304_180102

Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter to an oven proof pan

20170304_183855

Once the butter is melted and the pan starts to smoke a bit add in your pork and sear 2-3 minutes

Season the back side with more salt and pepper

20170304_184122

Flip and sear the other side for 2-3 minutes

20170304_184355

You can half flip and sear the sides for a minute each

20170304_185625

Place the pan in the oven and cook for 10 minutes to start

While the pork is cooking lets make a glaze

We will need 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of white balsamic vinegar, 2 garlic cloves 1 sprig of fresh rosemary

In place of the white balsamic vinegar you can use champagne vinegar, apple cider vinegar or regular balsamic vinegar

All will work just as good

20170304_180930

In a large bowl combine the honey, mustard and vinegar

20170304_181051

Add the leaves from the rosemary and the garlic cloves to a food processor

Chop finely and add to the bowl

Whisk to combine

At the 10 minute mark remove the pork from the oven

Looking good

20170304_185631

Brush the pork with the glaze

Place the pork back into the oven and cook another 6-8 minutes or until a thermometer inserted into the thickest part registers about 145 F for medium

Remove to a cutting board and allow the meat to rest at least 10 minutes before slicing

20170304_191150

Slice and serve this truly tender and delicious pork!

For another great pork tenderloin recipe click on our link below

Chinese Pork Roast

20170304_192848-2

Enjoy!!!

Simply Sundays! ~ Roast Pork Tenderloins

  • Servings: 4-6
  • Time: Prep 15 Min, Cook 20 Min
  • Difficulty: Medium
  • Print

Ingredients

2.5 pounds of pork tenderloins

kosher salt

ground black pepper

2 tablespoons of extra virgin olive oil (more for rubbing on the pork)

2 tablespoons of butter

3 tablespoons of honey

2 tablespoons of Dijon mustard

1 tablespoon of white balsamic vinegar

2 garlic cloves

1 sprig of fresh rosemary

Directions

Trim off any excess fat and the silver skin from 2 pork tenderloins.  Drizzle them with extra virgin olive oil and rub it in.  Sprinkle generously with kosher salt and ground black pepper

Preheat oven to 450 F.  Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter in an oven proof pan.  Once the butter is melted and the pan is lightly smoking add in your pork and sear 2-3 minutes.  Season the back side with more salt and pepper

Flip and sear the other side for 2-3 minutes.  You can half flip and sear the sides for a minute each.  Place the pan in the oven and cook for 10 minutes to start

In a bowl add 3 tablespoons of honey, 2 tablespoons of Dijon mustard and 1 tablespoon of white balsamic vinegar.  In a food processor add in the leaves from 1 sprig of fresh rosemary and 2 garlic cloves.  Chop finely.  Add to the bowl and whisk to combine

At the 10 minute mark remove the pork from the oven.  Brush the pork with the glaze Place the pork back into the oven and cook another 6-8 minutes or until a thermometer inserted into the thickest part registers about 145 F for medium.  Remove to a cutting board and allow the meat to rest at least 10 minutes before slicing

Tools used to make this recipe

Simply Bamboo Cutting Board

Architec Gripperwood Cutting Board

ZELITE INFINITY Boning Knife

Lodge Cast Iron Pan

KitchenAid 3-Speed Hand Blender

Wilton Recipe Right 3 Piece Cookie Pan Set

ZYLISS Quik Blend Whisk

© Simply Sundays 2017
All rights reserved

0 comments on “Roast Pork Tenderloins

Hey there! We love feedback so please leave your comments below. No need to fill out email address etc.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: