Wednesday, May 14, 2014

Peppercorn and garlic crusted pork tenderloin - A savory dinner dish


Great anytime, this pork tenderloin has a delightful peppercorn garlic crust

Great anytime, this pork tenderloin has a delightful peppercorn garlic crust. It's moist, tender and full of flavor. Paired with blanched asparagus and oven baked potatoes it's a savory choice for lunch or dinner. The dish is also simple enough for a weekday supper but tasty enough for company.

Great anytime, this pork tenderloin has a delightful peppercorn garlic crust

Pork tenderloin (also called pork fillet) is lean meat and has almost no fat. An easy marinade complements this type of cut beautifully and enhances its flavor. Here, I used peppercorn, garlic, coriander, oregano combined in olive oil to add aroma and taste. This is a simple and easy way to cook pork tenderloin a little different!

Great anytime, this pork tenderloin has a delightful peppercorn garlic crust

Yield: 4 servings                    Time: 1-2 hours

Ingredients:
  • 500 g (1 lb.) pork tenderloin 
  • 6 garlic cloves, minced  
  • 2 teaspoon coarsely ground black pepper  
  • 1 teaspoon dried oregano
  • 1 teaspoon dried coriander
  • 1 lemon, zested and juiced
  • 60 ml (1/4 cup) olive oil 
  • 1 tablespoon vegetable oil
  • salt
Directions:
  1. Combine together garlic, peppercorn, salt, pepper, oregano, coriander and olive oil in a small bowl. Rub mixture all over pork. Put the pork in a baking dish, cover and refrigerate for at least 1 hour and up to 4 hours.
  2. Preheat the oven to 205 °C (400°F).
  3. Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
  4. Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. 
  5. Transfer pork to a cutting board, tent with foil, and let rest 10 minutes before slicing. This allows the juices to settle, which helps keeps the meat tender and moist.
Enjoy this delicious dish with your friends and family!

Tips and Tricks:
  • At the time of cooking, the pork should be at room temperature, not cold straight from the refrigerator so remove ahead and leave covered in a cool, not warm, place.
  • Cook to the proper temperature but do not overcook or the meat will become dry and tough.

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