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Pork Tenderloin




Source of Recipe


Marsha


Recipe Introduction


This is a basic for all time, low-carbing or not. The first few slices are served hot for a main dish. Cold slices are good with a bit of salsa and sour cream. Or tuck slices into a corn tortilla with lettuce, tomato, shredded cheese and salsa. Frazzle the last bits and pieces in butter or olive oil and add to scrambled eggs or salad.


List of Ingredients




1 pork tenderloin, about 3/4 pound
1 tablespoon olive or vegetable oil
Coarse salt and coarsely ground pepper

Recipe



Preheat the oven broiler. With a small sharp knife, trim surface fat and the thin silvery membrane from tenderloin; rinse meat and pat dry.

Notice that the meat is thinner at the "tail end." Tuck the thin end under itself so that the meat is of uniform thickness. To secure, tie the folded part in place with kitchen string. Brush the meat on all sides with oil. Sprinkle the meat evenly and generously with salt and pepper.

Place the meat on the shallow broiler pan fitted with a rack. Adjust the oven shelf so that the meat is about 4 inches beneath the broiler element. Cook about 12 minutes in all, turning once or twice to keep browning and cooking uniform, or until a meat thermometer, inserted in the thickest part of the tenderloin (and set parallel to its length), registers 140 degrees.

Transfer the tenderloin to a carving board and allow it to rest for 5 minutes. During this time, it will continue to cook and re-absorb its juices. If you slice it right away you will lose those delicious juices. Serve with mustard and salt to taste.

Makes 2 servings, or 1 with leftover options.

To roast: Preheat oven to 400 degrees. Place seasoned tenderloin on a rack set over a baking sheet that has been spritzed with nonstick spray. Roast for 20 to 25 minutes or until a thermometer reaches 140 degrees for pink and juicy.