Wonderful for a family supper or a casual meal for entertaining, this is one of my most requested recipes. Pork is a healthful and energy giving meat, low in cholesterol and high in protein.
Each tenderloin will serve 3-4 people.
ROASTED PORK TENDERLOINS [private_membership circle]
Be sure and trim the tenderloins of the “silver skin”, a swath of connective tissue located between the meat and the fat that covers the surface. Not only does this tissue have a tough, rubbery texture, but it shrinks during cooking, making the meat buckle and curl.
To remove the silver skin, slip a knife underneath it, angle the knife slightly upward and use a gentle back and forth motion to cut it off of the meat.
Preheat oven to 475.
For each pork tenderloin: roasting
Pat dry and season with salt, pepper and, if you like, a very light sprinkling of garlic powder.
Pour a thin film of canola or olive oil in a skillet. Heat over medium high heat until just starting to smoke. Add tenderloins and brown well on all sides. Transfer to baking dish and roast until pork registers 140-145 degrees, about 10-15 minutes or so. Flip the tenderloins over halfway through.
Transfer to carving board, tent loosely with foil and let rest for 10 minutes. Slice thin on diagonal and serve.
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Rita Nader Heikenfeld, CCP, CMH, is a Certified Culinary Professional and Certfied Modern Herbalist, educator, author, founding editor of www.Abouteating.com
a popular website that showcases her many interests in healthy living.
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