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Roasted Pork Tenderloin

We went to Marukai Japanese Market just so The Wife could check it out for the first time and of course “checking it out” meant going home with some Norwegian Saba (mackerel), hamachi kama (yellowtail collar) and a couple lovely pieces of pork tenderloin at $6.99/lb. There was no way I could keep from cracking open a piece and cooking it immediately for dinner. We were going with a Japanese theme so I decided to serve it with teriyaki sauce. Unfortunately, The Wife didn’t care for that sauce/meat combo and I have to agree with her. I’m sure she’ll give the full low-down when she comments on the composed dish I plated.

Roasted Pork Tenderloin

Pork tenderloin, 1/3 to 1/2 pound
Olive Oil

Succulent Pork Tenderloin, only $6.99/lb at Marukai

Season both sides of loin with salt and pepper an hour before cooking, cover with plastic wrap and place in fridge.

Some things you CAN'T do with a non-stick pan

When ready to cook, preheat oven to 400F and heat an oven safe pan on medium-high. Add 1 Tbsp. olive oil until shimmering, then add the pork tenderloin and brown for four minutes . Flip and brown one more minute on the other side before placing pan in the oven, uncovered.

Cooked, cut and ready for sauce

Roast until center of meat measures 150F (about 10 mins. for our 1/3 lb. tenderloin). Let rest five minutes to help retain the juices, then slice diagonally across the grain into 1/4″ slices. Serve with your favorite sauce. A few recommendations: cranberry chutney, a cinnamon, apple and apricot sauce or make a simple gravy with brown mushrooms and the pan drippings.


About Huy-zer

Jack of all trades, master of none. Do not approach unless you're prepared for a blizzard of useless facts and 80's music trivia.

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