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Baked Pork Tenderloin
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    Baked Pork Tenderloin

    Tonight I did a whole pork tenderloin, with a sorta jerk sauce crust:

  • 1 3/4 lb pork tenderloin, trimmed of excess fat
  • 2/3 cup of chopped green onions(scallions)
  • 5 cloves of garlic, chopped
  • 1 Hab, chopped(usually I use two but this baby was a scorcher)
  • 2 tbls horseradish, prepared, get the hot stuff
  • 1 tbls dijon mustard
  • 1 tsp dry Keens mustard
  • 1 tbls or more of flour
  • 1 tbls good olive oil
  • salt and freshly ground black pepper to taste
  • Wash and dry the tenderloin, and let it sit in the fridge, while you make the marinade...In a food processor, or a blender, place the first eight ingredients, and spin this until a paste forms...add more flour if too thin, this will depend on the onions...taste this and then add salt and pepper. Set oven to 350F and slather the marinade all over the tenderloin...this could marinate for up to half a day if you wish. Place the meat on rack over hot water, and place in the oven. Cook for at least 50 minutes to an hour, turning heat down after 45 minutes to 300F. If using a meat thermometer, it should hit at least 160F and then let it sit for at least 15 minutes before slicing into good sized slices. Realy good cold, sliced thin next day(if any left!) Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: Sat, 14 Nov 1998

    *BACK TO DOUG IRVINE*







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