Roasted/Baked Pork Tenderloin
Prep time: 20 minutes
Cooking time: 40 minutes
Yields: Serves 4 to 6 with a side dish (like mashed potato, herbed rice)
1 cup fresh cilantro
1/2 cup fresh oregano/ or 2 tbsp dried oregano
2 tbsp cumin powder
1/2 tsp ground pepper
1/2 tsp salt
2 tbsp honey
1 cup olive oil
1 tbsp lime zest
1/4 cup lime juice
2 1/2 to 3 lbs pork tenderloin (I cut the tenderloin in half to make it shorter as I was using a small oven at my cooking demo).
10 cloves garlic, minced.
1/2 cup pork broth
Combine the first 9 ingredients in a food processor or a blender. Process and make a paste. Divide into 2. Save the other half on the side. Add garlic to the marinade that is left from the bowl. Meanwhile, create tiny slits to the pork. Rub herb paste all over the pork making sure the slits are filled. Cover with plastic wrap or aluminum foil and keep it the fridge to marinate over night if you have time.
Pre heat oven to 350 F.
Place an oven rack over a slightly rimmed baking tray then place the pork on top.
After 15 minutes, remove pork from the oven and baste it with the left over marinade.
Bake between 30 to 40 minutes until the internal temperature reaches 160 F.
Remove pork from the oven and transfer to a plate and cover with aluminum foil. Allow pork to rest for 10 minutes before slicing.
Meanwhile, pour the pan drippings into a small sauce pot. Add broth and bring to a boil. Turn off heat and add the other half of the marinade saved earlier.
To serve, slice pork into 1/2 inch thick, place in a platter and drizzle sauce on top.