Monday, August 13, 2012


I've been looking for a good pork tenderloin recipe for a while. The first time I ever tried to cook pork tenderloin, it was a massive failure. Just don't ask. It was bad enough that I have been scared to touch it ever since. I did trust my crockpot not to screw it up earlier in the year, but as far as a pan-seared or oven-roasted situation? Not so much.

Figuring it was time to make something other than chicken or sirloin, I bit the bullet and bought some super lean pork tenderloin the other week. It went straight into my freezer while I narrowed down the perfect recipe. I thawed it out last night and HOLY COW, I HAVE DIED AND GONE TO PORK HEAVEN.

Using Pinterest, naturally, I found this little marinate, sear and bake number. Do not make the mistake I made when I read that recipe and underestimate the value of that pan sauce. WOW. I wanted to lick the pan, kids. I might have if it hadn't just come out of the oven. Butter isn't on any of the "recommended foods" list on my fridge but OH WELL.

In the interest of keeping it real, you should know I used water instead of chicken broth, dried parsley instead of fresh and regular pepper instead of "freshly cracked." No one's ever accused me of being fancy, that's for sure. I also swapped soy sauce for Braggs Liquid Aminos, which is a healthier alternative.

Try this recipe and let me know what you think!

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