I hope everyone had a great weekend. Mine was busy, busy with shopping for Christmas and BB’s upcoming baby shower. I considered taking today off just so I could recover from the drinking last night nonstop shopping weekend. Well it’s time for another yummy looking recipe from Ashley!
Hi! I’m Ashley and I blog over at From the Heart of Mom, a cooking blog where I try out recipes and let you know how they are.
This month I’m sharing a recipe I got from a family member. It was used as kind of an alternative holiday meat and it was delicious. It’s a spiced, cured pork tenderloin. It’s a sweet, with a little bit of spice, and very tender. Plus it’s really easy to throw together! And a side note, pork tenderloin can be prepared many different ways.
This needs to be prepared ahead of time, so make sure you start it either the night before, or at least that morning. This particular time I started the morning of and it was just as good as when I start it the night before.
What You’ll Need
- 2 Tbsp sugar
- 1 Tbsp + 1 tsp crushed sea salt
- 1 Tbsp fresh ground black pepper
- 1 Tbsp dry oregano
- 2 tsp ground coriander
- 1 tsp ground clove
- 2.5 lbs pork tenderloin
- 2 Tbsp extra virgin olive oil
- 1/2 cup pure maple syrup
- 1/2 cup water
What You’ll Do
- Pat the tenderloin dry and place in a shallow pan. Mix the sugar, sea salt, black pepper, oregano, coriander, and clove together in a small bowl. Sprinkle the mixture over the tenderloin and coat. Place in the fridge for a few hours.
- Preheat your oven to 350 degrees. Warm the olive oil in a large pan on the stove. Once it is hot, place the tenderloins in the oil and cook, turning, to sear the outside. It should be dark and crisp. While I’m doing this I like to wash the pan so I can put the tenderloins back in it once I’m done.
- Place the tenderloins in a shallow cooking pan and brush with the maple syrup. Reserve the leftover for later brushing. Pour the water in the pan to prevent the juices from scorching.
- Put the tenderloins in the oven and cook for approximately 10 minutes. Brush with the remaining syrup and pan juices. If it is starting to scorch, add more water to the pan. Cook for another 10-15 minutes (for a total of 20-25). The tenderloin should be at least 150 degrees.
- Rather than cooking with time (I always seem to overcook that way) I got an alarm you can set to go off at the desired temperature and LOVE it. I use it almost every time I cook a dish that needs to be at a certain temperature.
- Slice the tenderloins into 1/2″-3/4″ pieces and serve.
I hope you enjoy this recipe as much as we do!