I have always been intimated by Roasted Pork Tenderloin. Every recipe I’ve read has had eleventy billion and two ingredients or has been so involved in the preparations that it made my eyes spin. I believe in the K.I.S.S theory of cooking.
I saw this beautiful Pork Tenderloin in the grocery store and it just seemed to call my name, so I hoisted up my britches, sucked it up and faced my Pork Fears.
After reading through about 27 of my cookbooks and finding nothing that I even wanted to do, or had the ingredients on hand. So, I finagled and played and tweaked and with hubs’ suggestion of adding the jalapenos, I came up with this Sassy Roasted Pork Loin and it is tonguegasmically delightful. Both hubby and I were amazed with how juicy, tasty and delicious this roast was. It was delightful on the first night, delicious as sandwiches the next day and even delectable re-heated a few nights later.
Fear not, no need to be intimidated. Anyone can do this!!
Sassy Roasted Pork Loin
You Will Need:
* 1 3 to 4 lb boneless pork tenderloin roast
* Meat Seasoning, click to get my recipe.
* 6 to 7 garlic cloves, thinly sliced
* 3 jalapenos, thinly sliced
* olive oil
* dash of cinnamon
The How To:
Rub the roast with olive oil and then using a couple of good handfuls of Meat Seasoning coat the entire roast. Use your hands, get dirty, it feels good... rub the seasoning into the roast. Don’t be shy. This gives the roast a wonderful coating and fabulous flavor.
Now, using a small, sharp knife make about 20 or so slits on both sides of the roast.
You are going to insert the garlic and jalapeno slices into these slits. I alternated the garlic and jalapenos. The jalapenos were my husband’s idea and he’s extremely proud of himself for having come up with that little addition, and so am I. There’s no real rhyme or reason to the method. Just shove them in there nice and deep.
Now sprinkle a dash or two of cinnamon into your hands and rub this over the meat. It adds a wonderful smoky sweetness and is just delicious.
Now, put your roast fat side up on a rack in your roasting pan.
You want your oven rack to be right in the middle of a 450 degree oven. Put the roast in the oven and cook for 10 minutes. Lower the temperature to 250 and cook for about another hour and a half. The rule of thumb is about 40 minutes per pound of roast and you want the middle of the roast to read 160 when a meat thermometer is inserted into it.
I used a 4 lb roast and cooked it for roughly 1 hour and 50 minutes.
Remove the roast from the oven and let it sit for at least 15 minutes to let the juices re-distribute. You can flip it fat side down to serve if you’d like, but it’s not necessary.
This is a tongue tantalizing combination of garlic, spice and sweet. It is delicious and seems much more impressive than it is. An added bonus, your house is going to smell awesome.
Happy Eating y’all.