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The Tastiest Pork Tenderloin

by Lorena

This pork tenderloin recipe packed with spices and a delicious sauce is what your life has needed all along. It’s marinated, then covered with a mix of spices and served with a delicious sauce.

The thing that you need to be most mindful of in this recipe is the degree of cooking of the pork. Ideally get yourself a meat thermometer that will help you cook pork (ready at 63C), chicken and turkey (ready at 73) and red meat (medium-rare at 52C). That way you know it’s going to be juicy and not dry at all.

It’s also important to rest the pork when it comes out of the oven before slicing it. The same goes for every protein except fish. When they rest the juices have time to go back into the meat, whereas if you slice straight away the juices will come flowing out.


This pork is incredible served this way and it’s also great in sandwiches. Make sure you’re tuned for next week when I’ll give you the recipe for an extreme sandwich using this pork tenderloin recipe ;).


The Tastiest Pork Tenderloin

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Course: Main, Main Course
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Lorena Salinas from Cravings Journal

Ingredients

To marinade

  • 1 pork tenderloin / filet of 250g
  • 1 tbsp sesame oil
  • 1 garlic clove sliced in 4
  • 1 piece of ginger sliced

For the spice mix

  • 1/4 tsp cayenne pepper
  • 1/2 tbsp Dijon mustard
  • 140 g brown sugar
  • 2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cloves
  • 1/2 orange zest
  • 1/4 tsp garlic powder
  • 1 tsp ground cinnamon
  • 1 tbsp rice vinegar
  • 2 tbsp paprika
  • salt and pepper to taste
  • vegetable or canola oil to cook

For the sauce

  • 45 g brown sugar
  • 1 tbsp sesame oil
  • 2 garlic cloves crushed
  • 120 ml soy sauce
  • 30 g sriracha (optional, you find it in the asian section in the supermarket)
  • scallions / spring onions to garnish

For the salad

  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp granulated sugar
  • salt to taste
  • 1 cucumber sliced
  • 6 radishes sliced
  • black sesame

Instructions

To marinade

  • Mix the oil with the garlic and ginger and distribute around the tenderloin. Let marinade overnight covered.
  • On the next day remove the garlic and ginger and season with salt and pepper.

For the spice mix

  • Mix the ingredients in a bowl and rub it into the tenderloin so the spices can penetrate it.
  • Heat a bit of vegetable oil in a pan on high heat. Seal the tenderloin on all sides until really golden. You'll see smoke coming out and that's normal because of the sugar caramelizing.
  • Take to a preheated oven at 180C for 15-20min or until the temperature at the center reaches 63C. We don't want to overcook it or it will dry out.
  • Take off the oven and let it rest covered in tin foil for 10min so the juices don't come rushing out when we slice it.

For the sauce

  • Put everything in a pot and let it boil until it thickens. Remove the garlic.

For the salad

  • Whisk together the dressing ingredients and marinade the cucumbers and radishes in the dressing separately for about 10min.
  • Garnish with black sesame seeds.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

 

 

 

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