Mouthwatering Monday: Oh My Roasted Loin

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.


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  1. You give me hope. I do believe I could do it! I can do it. I can do it.

    Did you realize your Monday segment has become a cooking self-improvement series for me? You are my food motivational speaker.

  2. This? Sounds like something I could totally do. I’m not much of a Betty Crocker in the kitchen but that looks delicious. Definitely worth trying! My husband would be so thrilled!

  3. Synchronicty. I just roasted a loin in honor of my daughter being home for college. A delectable time was had by all. I go with lots of garlic, onion powder, and marjoram. Next time I’ll try the jalapeno and cinnamon. That sounds delicioso!

    I used the lefovers with barbecue sauce for sandwiches on flatbread Saturday. (I had made A LOT.) Then last night, I stir-fried with onions and red and bell peppers and served in tortillas. Oh my loin, yes, it’s versatile.

  4. Ok, I can’t hold back anymore… I have been lurking for a while now, just laying low… but I have to tell you – OMG your food posts make me salivate!! And I don’t even like pork! This looks so yummy!

    P.S. sorry I have been so quiet for a long time…

  5. Good heavens, that looks and sounds delicious! That ingredient list is right up my alley! Short and simple 😉

  6. That picture is making me drool. I have always been a big fan of pork tenderloin. Hubby makes a great gravy and we have hot pork sandwiches the next day – YUM!

  7. That sounds delicious! I always shy away from pork tenderloin, too. But whenever I get up the nerve to make it, it always turns out delicious. I really need to make it more often.

  8. Ooooh! That does look good! I’ll have to try that.

    I used to have an eggplant thing that is similar to your pork thing. I could never do it right and my husband banned it from the house. 🙂

  9. As a vegitarian, I have to tell you this post made my eyes bleed. But, I still hope it was delicious for you and your fam.

  10. Umm, I have to add that the when I hear the word loin, I think of fabio straddling a tree branch wearing a cheesecloth across his crotch. Seriously. Food should not be named loin, ever. Okay, I’m done rambling. Enjoy your roast cock, I mean loin. He-he!

  11. What a way to welcome me back to the USA! Off to catch up with all the posts I missed while I was too buzzed to read in China…

  12. OOOO, I love pork roast! I often pan sear them and then throw them in the crock pot on a day when I’ll be out a bunch…
    I used your spice mix with olive oil, red wine vinegar and a titch of worchestershire sauce as a marinade for some pan grilled steaks last week….there was not a bite left over! MMMMMMMMM.
    Blessings, E

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