[CH] Baked Pork tenderloin
Doug Irvine (dirvin@bc.sympatico.ca)
Sat, 14 Nov 1998 16:57:57 -0800
Tonight I did a whole pork tenderloin, with a sorta jerk sauce crust:
1 3/4 lb pork tenderloin, trimmed of excess fat
2/3 cup of chopped green onions(scallions)
5 cloves of garlic, chopped
1 Hab, chopped(usually I use two but this baby was a scorcher)
2 tbls horseradish, prepared, get the hot stuff
1 tbls dijon mustard
1 tsp dry Keens mustard
1 tbls or more of flour
1 tbls good olive oil
salt and freshly ground black pepper to taste
Wash and dry the tenderloin, and let it sit in the fridge, while you
make the marinade...In a food processor, or a blender, place the first
eight ingredients, and spin this until a paste forms...add more flour if
too thin, this will depend on the onions...taste this and then add salt
and pepper. Set oven to 350F and slather the marinade all over the
tenderloin...this could marinate for up to half a day if you wish.
Place the meat on rack over hot water, and place in the oven. Cook for
at least 50 minutes to an hour, turning heat down after 45 minutes to
300F. If using a meat thermometer, it should hit at least 160F and then
let it sit for at least 15 minutes before slicing into good sized
slices. Realy good cold, sliced thin next day(if any left!) Doug in BC