Heard that line before? Yeah me too! But pork actually is another alternative out there to red meat. Now your fat content and calories will all depend on the cut you buy. For me…I opt for the tenderloin and cut all surface fat off the cut. It’s lean and very versatile! This past week there was a great deal at the grocer and I bought a 10lb portion of the tenderloin. I did this so I could cut it into 3 even pieces and freeze them and have a loin sufficient enough to use for 3 different dinner ideas!
For round one, I chose to use a little Asian spice. So I took my portion of tenderloin and rubbed it down on all sides with Dijon mustard (you don’t always need oil!). Then I seasoned the tenderloin generously with a spice blend my Simply Asia making sure every part was coated. I placed the meat on the rack in my roasting pan and let it sit while I prepped the veggies.
For my side, I cut up some potatoes and fresh cauliflower and drizzled with olive oil. I also created my own herb seasoning using salt, black pepper, garlic, thyme, rosemary, oregano, basil, and onion powder. To make it simpler, you can just use Italian seasoning if you have that. I sprinkled the mixture over my veggies and tossed. Once completed, i poured a little stock (you can use vegetable or beef) in the bottom of my roasting pan to fill the bottom. Then, I arranged the potatoes and cauliflower all around the tenderloin. I covered it and put it in a 400 degree oven for about 1 1/2-2 hours and then removed the foil. It then went under the broiler for a few minutes to get that nice color. Let it rest for about 15 min and….voila!
The prep wasn’t that long and it’s a tasty meal that is also so comforting. The pork is good on its own but you can also serve it with a teriyaki sauce by blending even amount of soy sauce, rice vinegar, and honey. Serve it on the side or heat it up in a saucepan and drizzle it over the whole tenderloin. Delish!!
Now you still have two other pieces of tenderloin in the freezer to use for either pulled pork, stuffed tenderloin, or any other various recipes you can think of! Enjoy!
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Looks delicious Nico…..thanks for the recipe & what time is dinner.