My List 0 Item | 05/22/2018
Pan roasted pork tenderloin with garlic, coriander and rosemary.
The house is back to normal after a wonderful month of festivities. With that said we are back in our kitchen, or shall I say, I am back into my kitchen.
Sunday nights is always family night at our house. A way for us to close the week by going over all the events that have transpired, and look forward to the week ahead of us by discussing what lay ahead and what needs to be accomplished. Great way for our little guy to participate in the conversation, give his input and make decisions on activities. Also, another opportunity as a parent to discover if any school project are due….
Last night pork tenderloin was lots of fun to prepare, the oven did it all. We seldom have sweet potatoes and deciding to have them deep fried was the best side dish with the meat. Broccolis were requested as a side dish also.
TIP: Do not over cook the meat as it will get tough. Do try to remove the outer thin skin of the pork and any small fat pockets that it may have.
Use a mandolin for the fries as it will cut the potatoes evenly and they will fry evenly.
Season the pork tenderloin with salt, pepper and coriander seeds power and let it rest to bring the meat to room temperature.
Preheat oven to 350°. Place a ovenproof large skillet over high heat. When the pan is hot add the oil. When the oil is hot, lay the pork tenderloin in it. Let it cook without moving if for a 2 minutes or until nicely browned.
Add the butter, garlic and rosemary to the pan. Turn the tenderloin.
When the butter has melted, spoon it all over the tenderloin and place in the hot oven.
After 5 minutes of cooking, remove the pan from the oven and baste the tenderloin. The meat should feel springy at the touch.
Return it to the oven for another 5 – 7 minutes. Baste the tenderloin again and let rest for a couple of minutes.
Cut the tenderloin crosswise slices and drizzle some of the rosemary butter sauce over it.