Tuesday, August 25, 2009

Savory, not Sweet Talk

Do you remember back a bit--August 11 to be exact--when I posted about Penzey's Spices? Well, the pork tenderloin shown here, is one of those times when Penzey's has "just the right" seasoning for the dish. Their Southwest, is a blend of salt, ancho pepper, onion, garlic, black pepper, Mexican oregano, cayenne pepper, cumin, chipotle, and cilantro. Great on chicken, fish, and pork, I took two tenderloins; mixed about 2 tablespoons of olive oil in a bowl along with a tablespoon of soy sauce, a splash of lime juice, and a generous tablespoon of Penzey's Southwest blend. Whisk together and pour over the tenderloins. (I like to marinate in a zip-lock bag, since the marinade stays nice and close to whatever I'm marinating). Refrigerate for at least an hour before cooking.
Preheat oven to 325 degrees; place pork on a baking sheet; pour marinade all around; add a sprig or two of fresh rosemary. Cook until desired degree of "doneness," turning once or twice to brown nicely on all sides. Remove pork from pan, and let it rest for 5 minutes before slicing; pouring juices on top.
I served this with delicious pan roasted potatoes. Again.....a little olive oil, a pat of butter, freshly chopped garlic, freshly ground black pepper, sea salt, and a pinch of red pepper flakes. Cover, and cook on medium-low heat until tender; turning frequently.

1 comment: