Marinated Pork Tenderloin

Preperation time
m
Skills level

Serving size
4
Country of origin

Cooking time: 60-70 m
Servings: 4

Ingredients

  • 1 11/2 lb package pork tenderloin
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • one lime squeezed
  • One bunch fresh cilantro, finely chopped 1/2 of the bunch and discard the stems
  • a few shakes of Meditterrean spiced sea salt (or a combo of herbs/spices/sea salt)
  • medium size cast iron skillet
Recipe Type:
Course:

In Spanish cooking, marinating your meats with olive oil, spices and vinegar is very common and allowing the flavors to meld together over a few hours or even overnight is ideal. I have traveled throughout Spain, such a gorgeous country! The food is amazing, and the meat just melts in your mouth. We can learn a few things from this type of meat preparation. In this case, I applied this theory to pork. The outcome, was probably one of the best tasting pork tenderloins I have ever had. I used Mediterranean Spiced Sea Salt right before I seared the pork, which definitely enhances all the flavors. You can prepare this by searing it in a cast iron skillet and then into the oven to finish cooking until it reaches 165 degrees OR you may grill it. With that said, you want to avoid charring your meats to avoid carcinogens when grilling. Here are the directions to this delicious and savory pork!

First, start by purchasing a 1 1/2lb pork tenderloin (not marinated with seasonings, but CAN be marinated in a solution of vinegar, salt and sometimes sugar to preserve freshness.) You can buy these pre-packaged, which is helpful and they can stick in the frig for a day or two before you use them. I will only buy my meat/pork/chicken fresh typically the day I use it, so having this pre-packaged is very helpful. because I know it will stay fresh for a few days. When you are ready to use this, take the pork tenderloin out of the bag. It’s easier to work with two small pieces versus one long piece, so cut it into two pieces.

Marinade: Place it inside a large plastic bag. Add in 1/4 cup of extra virgin olive oil, 1/4 cup apple cider vinegar, 1-2 limes squeezed, fresh chopped cilantro (1/2 of a bunch), and seal bag, and place in frig for up to 3 hours or more.

When you are ready to cook it, preheat the oven to 350 degrees and prepare a cast iron skillet. Start with a hot skillet. Take the pork out of the bag and add a generous amount of the spices to both sides of the meat. I use Mediterranean Spiced Sea Salt (by McCormick) which combines natural sea salt with authentic Mediterranean flavorings, including garlic, basil, oregano, lemon peel and a hint of red pepper heat. If you can’t find it make your own combination, but be sure to generously salt the meat! Let all the marinade drip inside the bag, so the pork isn’t too saturated. Then sear the pork on medium-high heat on all sides until slightly golden – roughly 10 minutes.

Place in the oven for about one hour or until the internal temp reaches 145 degrees and be sure to give it a three minute rest time. Always reference wwwfoodsafety.gov for safe internal cooking temps. Serve with a spicy mustard, but honestly it doesn’t need anything. It’s soooooo juicy and delicious! Enjoy.