This is my fool proof pork tenderloin recipe. No matter what you intend to serve it with the cooking method works every time.
Preheat oven to 275°F (140°C).
Trim fat and remove silver skin from tenderloin; discard.
Cut shallow slits through the meat.
Combine spices and coarse salt; rub into tenderloin.
Using a sharp knife, thinly slice lime rind making 12 small dime-size pieces making sure to leave the most of the white behind.
Lengthwise cut garlic in half (remove any green centre if present); cut into long thin slices.
Insert lime and garlic pieces in slits through the meat.
Heat butter and oil in a large frying pan over medium heat. When hot and bubbly, place tenderloin in pan; sauté for 3 to 4 minutes without moving meat except to peek at underside. When meat is browned, flip over. Sauté again for 3 to 4 minutes or until a peek at the underside shows meat is browned.
Remove tenderloin from frying pan but keep the juices.
Meanwhile, place a metal rack over a metal pan with high sides such as a 9 x13-inch (3 L) baking pan (or place directly in pan if you do not have a metal rack).
Place browned tenderloin on this rack; bake 30 minutes for medium or 40 minutes for medium-well.
Remove from oven; rap in foil and keep in a warm place, such as stovetop, for 15 minutes to complete the cooking (a necessary step for perfect doneness).
To make aïoli, whisk together yolk, 2 tsp (10 mL) juice and mustard. Whisk in garlic and a pinch of salt. Then very slowly whisk in olive oil until a thick emulsion forms. Whisk in pan juices; taste and add remaining lime juice and another pinch of salt, if needed. Set aside.
To serve, slice tenderloin crosswise at an angle into 12 pieces. Divide slices on warmed serving plates; drizzle with aïoli.
Ingredients
Directions
Preheat oven to 275°F (140°C).
Trim fat and remove silver skin from tenderloin; discard.
Cut shallow slits through the meat.
Combine spices and coarse salt; rub into tenderloin.
Using a sharp knife, thinly slice lime rind making 12 small dime-size pieces making sure to leave the most of the white behind.
Lengthwise cut garlic in half (remove any green centre if present); cut into long thin slices.
Insert lime and garlic pieces in slits through the meat.
Heat butter and oil in a large frying pan over medium heat. When hot and bubbly, place tenderloin in pan; sauté for 3 to 4 minutes without moving meat except to peek at underside. When meat is browned, flip over. Sauté again for 3 to 4 minutes or until a peek at the underside shows meat is browned.
Remove tenderloin from frying pan but keep the juices.
Meanwhile, place a metal rack over a metal pan with high sides such as a 9 x13-inch (3 L) baking pan (or place directly in pan if you do not have a metal rack).
Place browned tenderloin on this rack; bake 30 minutes for medium or 40 minutes for medium-well.
Remove from oven; rap in foil and keep in a warm place, such as stovetop, for 15 minutes to complete the cooking (a necessary step for perfect doneness).
To make aïoli, whisk together yolk, 2 tsp (10 mL) juice and mustard. Whisk in garlic and a pinch of salt. Then very slowly whisk in olive oil until a thick emulsion forms. Whisk in pan juices; taste and add remaining lime juice and another pinch of salt, if needed. Set aside.
To serve, slice tenderloin crosswise at an angle into 12 pieces. Divide slices on warmed serving plates; drizzle with aïoli.