Rum & Yum Roast Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was tweaked from one developed by Chef Michael Lomanaco of Noche Restaurant in New York. Cooking times do not reflect marinating time 4 hours to overnight. Ingredients:
6 large garlic cloves, peeled |
2 small white onions, peeled and coarsely chopped |
1 bunch fresh parsley, bottom stems discarded (about 1/2 cup loosely packed) |
1 1/2 teaspoons salt |
1 1/2 teaspoons fresh ground black pepper |
1/4 cup dark rum |
1/2 cup light brown sugar |
1/4 cup freshly squeezed lime juice |
1/4 cup olive oil |
2 lbs whole pork tenderloin, trimmed of any excess fat |
Directions:
1. In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
2. Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
3. Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
4. Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
5. Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.
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