Monday, July 14, 2014

Roasted Pork Tenderloin with Citrus, Rosemary and Bay

Have you ever been thinking about a recipe all day, and when you finally get home and review your recipe notes, you discover that the recipe requires a lengthy marinading time?  Yeah, that just happened.  I knew I was craving the herby-citrusy-slightly-sweet pork tenderloin, so what's a girl to do?

Improvise!  I wanted to increase the surface area of the tenderloin slightly and allow for maximum contact with the marinade, which I modified into more of a glaze.  Rather than more complicated butterflying, I just cut a 3/4 inch slice into the top of the tenderloin, creating what looked like a pork canoe - weird visualization, I know!  Before roasting, I spooned the marinade/glaze into and around the pork and hoped for the best.  Overall, I'd consider it a success - of course, it didn't have quite as much deep flavor as a 4 hour marinade would have provided, but it wasn't bad for a weeknight dinner in under an hour!  Here's a photo of the "pork canoe" prior to being sliced:

Roasted Pork Tenderloin with Citrus, Rosemary, and Bay
Serves 2-3

1 1/2 t. dried rosemary
1 T. olive oil
1/3 c. orange juice
2 t. lemon juice
1 T. honey
1 garlic clove, finely minced
6 bay leaves
Salt & Pepper
1 pork tenderloin (between 1 and 1.5 lbs.)

Preheat the oven to 375 degrees.  Combine the orange juice, lemon juice and honey in a small mason jar.  Screw the lid on and shake until the honey is dissolved (it was a hot day and this took just a minute or two - you can also speed up the process by warming the honey for a few seconds in the microwave).  Unscrew the lid and add in the olive oil, rosemary, and garlic and shake until well combined.

(At this point you can marinate the pork in the refrigerator for 2-4 hours, or you can proceed with the shortcut method.)

If using the shortcut method, make a 1/2 to 3/4 inch cut directly in the top of the tenderloin.  Place 3 bay leaves on a baking sheet and lay the tenderloin over top of them.  Add the remaining three bay leaves into the slice on top of the pork (I broke mine in half).  Spoon the marinade all over the tenderloin and season lightly with salt and pepper.

Roast the tenderloin for 30-35 minutes, or until a thermometer inserted into the center of the tenderloin registers 145 degrees.  Let rest for 5 minutes before slicing and serving.

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