Island Pork Tenderloin

 

This recipe has been my most popular one since starting the blog.  It is loosely based on the P-90X recipe in their cookbook that comes with the workout kit.  I have modified it and added some other uses for it!  This sometimes gets served in my house at LEAST once a week.  The island flavors make it great for a summer time meal, but the warmth, texture and creaminess make it great as a winter comfort food as well.  Because I serve it with a touch of cream sauce, it goes well with pasta, rice and our favorite, cous-cous.

 Ingredients
16 oz lean pork tenderloin
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt and pepper
2 tablespoons olive oil
1/4 brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon hot sauce

1. Preheat oven to 350 degrees
2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
3. Heat 1 tablespoon oil in a skillet over medium high heat and brown pork, turning, about 4 minutes.  Remove meat and place onto a baking sheet
4. Stir together brown sugar, garlic, and hot sauce and pat onto top of tenderloin.  
5. Bake for about 25 minutes or until internal temperature reaches 160 degrees.  Let rest before slicing. 

Make it a salad: For one salad:

• 2 cups fresh greens 
• 1/2 red bell pepper, cut lengthwise into THIN strips
• 1/2 cup Mandarin oranges, drained
• 1/4 cup slivered red onion
• 1 cup Napa cabbage, shredded
• 1/2 cup celery, thinly sliced on the diagonal
• 3 ounces Island Pork Tenderloin
• 2 tablespoons cumin vinaigrette (see below)
• Almonds for garnish

1. Toss all the salad ingredients EXCEPT oranges and pork, in a large serving bowl.
2. Prepare the dressing (below)
3. Prepare salad vegetables on large platter or bowl.   Arrange pork and orange slices on top and drizzle with dressing and almonds.

The Dressing:

• 2 tablespoons fresh lime juice
• 1/2 tablespoon orange juice
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil

Serves 2
Whisk together until emulsified.

Make it an appetizer:

I used this recipe to make pork tenderloin skewers for a cocktail party wedding reception.  After roasting, cut into bite sized pieces, place on a party pick and serve in appetizer cups with a white wine cream sauce (recipe below).

The Sauce: ( Not from P90X)
White Wine Cream Sauce

• 1 tablespoon butter
• 3 shallots, sliced thinly
• 1 clove garlic, chopped
• 1 1/2 cups white wine, divided
• ground white pepper to taste
• 1cup heavy cream at room temperature
• 1 lemon, juiced
• salt and pepper to taste
• Optional:  Add the pan juices from the tenderloin for added flavor.  

1. Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
2. Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Reduce to half.
3. Slowly stir in cream, lemon juice salt and pepper.   Simmer for 3 to 5 minutes. 

Some of you have asked about making it without wine.  The Sauce: ( Not from P90X)
Without Wine

• 1 tablespoon butter
• 1 clove of garlic, minced
• 1 shallot, thinly sliced
• Pan juices from tenderloin and/or 1/2 cup chicken broth
• 1cup heavy cream at room temperature
• salt and pepper to taste
• Large pinch of tarragon

1. Melt butter in a medium saucepan over low heat.
2.  Cook and stir the shallots until they become translucent and tender; add garlic.
3. Pour in pan juices and or chicken broth  
4. Stir in 1 cup heavy cream. 
5. Simmer for 5 minutes to reduce and thicken.  
6.  Serve with tenderloin and garnish with tarragon