Marinated Pork Tenderloin

Pork is a wonderful meat, lean, economical and delicious. Too often it is dry and rubbery or fatty and chewy when I eat it out. The tenderloin is a very lean cut (it looks like a long skinny fillet) and ideal for BBQ or oven cooking. After devouring endless BBQ pork on a recent trip to Brazil I decided to create my own version that is quick and easy to prepare. This meat keeps really well and is so tasty cold that I always make double this quantity!

  • 1 x 500gm (or thereabouts) pork tenderloin
  • 1 x large clove of garlic, minced
  • 1 x heaped teaspoon cumin powder
  • 4 x tablespoons olive oil
  • 1 x teaspoon coarse rock salt/sea salt

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Trim any fat from the tenderloin. In a bowl mix all the ingredients and then turn the pork through the marinade covering it well. Leave for 30 mins (on the bench unless you are in too hot a climate!). Preheat the oven to 200 degrees celcius.

Heat some olive oil in a frying pan and sear the pork on all sides until the outside of the loin is golden brown. This will only take a few minutes. Place the tenderloin in an oven dish and pour any additional marinade over the pork. Cook in the oven for 18-22 minutes. (Time varies depending on your oven and the thickness of the fillet ) Test by slicing at the fattest part. It should be cooked but a soft pink in the middle.

Serve with a large fresh salad, sweet potato squash or sauteed green vegetables.

This pork keeps beautifully in the fridge for up to 4 days. It is delicious sliced cold as a snack, in salad or to accompany scrambled eggs at breakfast.

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12 thoughts on “Marinated Pork Tenderloin

  1. Elisa, finally your amazing recipes will be available for us all to make and enjoy in our own kitchens!! Congratulations and THANK YOU for starting your own food blog.

    I made your Marinated Pork Tenderloin tonight and it was delicious!!

    I have not cooked much pork before and was really surprised at how lean the cut of tenderloin is – this dish certainly corrected my previous misconception of pork being a fatty meat!

    The marinade is simple but so tasty – I love cumin! All the ingredients are pantry staples which makes this a quick and easy meal to prepare after a long day at work. We will certainly be adding this to our weekly favourites. Yum yum yum!

    Elisa, please post the recipe for your baked seabass ASAP – I can’t wait to try that one out too!!!

  2. Made this again last night – delish! And I doubled the recipe like you recommended so that I now have leftovers for lunch today… can’t wait! YUM.

    • Oh that recipe looks fabulous! No prok chop ones as yet but they are on my agenda too. I am writing a cookbook! So despite cooking endlessly at the moment only some of the recipes are hitting the blog. Ill do a pork chop one soon just for you.

  3. Done. Super yum. Melted in my mouth.

    (This pic is from after I cooked it longer for my friend who wouldn’t eat pork that was a soft pink – even though it was 145 F internal temp).

    Mine tasted better than hers. But both were good πŸ™‚

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