4.5 stars (out of 5 - a super-easy, yet impressive pork dish!)
It was yet another Hockey Night in Canada, and we were invited over to PTL's place for dinner. Unfortunately (for me), I had already purchased my groceries for this dinner (a new recipe attempt). Soo, I decided to be brave and try it out on both SB and PTL (usually, I like to try things out at least once before making them for guests). Luckily for me, it turned out really well, and my fears (of a dried out roast) were unfounded: it was a great combo of flavours and the meat was very tender.
It was yet another Hockey Night in Canada, and we were invited over to PTL's place for dinner. Unfortunately (for me), I had already purchased my groceries for this dinner (a new recipe attempt). Soo, I decided to be brave and try it out on both SB and PTL (usually, I like to try things out at least once before making them for guests). Luckily for me, it turned out really well, and my fears (of a dried out roast) were unfounded: it was a great combo of flavours and the meat was very tender.
Ingredients:
1/2 cup (125 mL) orange juice
1/2 cup dry white wine
2 tbsp (30 mL)liquid honey
2 garlic cloves, minced
~1 lb (~450g) pork tenderloin, trimmed of fat
1.5 tbsp whole grained mustard
1/4-1/3 cup fresh parsley, chopped*
2 tbsp fresh sage, chopped**
1 tbsp course ground pepper
{*Note. I didn't have fresh parsley, so I substituted this with 2 tbsp of dried parsley and it worked well}.
{**Note. I used a bit more than this. Basically, for the parsley and sage, you want a nice layer around the meat (see pics below)}.
1. First, I mixed the first four ingredients into a medium-sized bowl.
{**Note. I used a bit more than this. Basically, for the parsley and sage, you want a nice layer around the meat (see pics below)}.
1. First, I mixed the first four ingredients into a medium-sized bowl.
2. I then added the tenderloin, coating all sides, marinating it in the fridge for at least 4 hours (turning once and a while), or overnight. You can see from the picture that I didn't have the courage to trim the fat myself, so I just marinated it all and had SB trim it when he came home!
3. {Preheat oven to 375F} After it had marinated, I then coated the roast with the whole grained Dijon mustard (all sides)...
4. ... mixed up the sage, parsley, and pepper mixture...
5. ...and rolled the roast around until it was coated on all sides. Unless you have really coarse pepper (I didn't), be careful with the pepper mixture. I found it stuck in big patches, so had to rub quite a bit off. I would instead recommend just sprinkling the roast with the pepper by hand (still be generous with it). I placed it on a cooking rack (greased) in a baking pan with sides.
5. I then placed it in the oven, with a meat thermometer in it, and cooked it until it reached 155F (about 45 minutes).
6. After I took the roast out of the oven, I covered it in tinfoil for 10 minutes to let the juices mix, and the temperature to rise a few more degrees.
6. After I took the roast out of the oven, I covered it in tinfoil for 10 minutes to let the juices mix, and the temperature to rise a few more degrees.
7. As the juices were mixing, I poured the leftover marinade in a frying pan on medium-high heat for 5-7 minutes until it reduced and thickened slightly (second pic).
8. I then unwrapped it from the foil...
9. ...and sliced it in ~2cm/1" slices.
10. I then drizzled the sauce over top (to each person's liking), and served it with a simple salad and sweet potatoes (recipe entry to come!).
Overall, even though I was nervous making this, the meat thermometer made it a stress-free experience. I didn't have to guess whether it was cooked well enough or not, and it definitely was not overcooked or dried out in any way. In fact, I was surprised by how moist/tender the meat was (well, looked since I didn't taste!), and the sauce makes it even more so. SB and PTL both thought it tasted really delicious, so I was pleased! Will do again - easy and stress free, yet impressive!
Posts
