{"id":7738,"date":"2022-01-22T19:10:02","date_gmt":"2022-01-23T00:10:02","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7738"},"modified":"2022-02-01T21:47:40","modified_gmt":"2022-02-02T02:47:40","slug":"slow-roasted-pork-tenderloin-with-aioli","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=slow-roasted-pork-tenderloin-with-aioli","title":{"rendered":"Slow roasted pork tenderloin with a\u00efoli"},"content":{"rendered":"

This is my fool proof pork tenderloin recipe. No matter what you intend to serve it with the cooking method works every time.
\n<\/h2>\n

Ingredients<\/h3>\n
\n
Roast<\/div>\n
1<\/span> <\/span> lime<\/span><\/div>\n
1<\/span> <\/span> large garlic clove<\/span><\/div>\n
1<\/span> <\/span> large pork tenderloin <\/span><\/div>\n
¼<\/span> tsp<\/span> ground cloves<\/span><\/div>\n
⅛<\/span> tsp<\/span> reshly grated nutmeg<\/span><\/div>\n
1<\/span> pinch<\/span> cinnamon<\/span><\/div>\n
1<\/span> pinch<\/span> ground cardamom<\/span><\/div>\n
1<\/span> tsp<\/span> coarse sea salt<\/span><\/div>\n
1<\/span> tbsp<\/span> butter<\/span><\/div>\n
1<\/span> tbsp<\/span> olive oil<\/span><\/div>\n
A\u00efoli<\/div>\n
1<\/span> <\/span> large egg yolk<\/span><\/div>\n
2<\/span> tbsp<\/span> freshly squeezed lime juice<\/span><\/div>\n
½<\/span> tsp<\/span> Dijon mustard<\/span><\/div>\n
1<\/span> <\/span> clove garlic minced<\/span><\/div>\n
1<\/span> pinch<\/span> salt<\/span><\/div>\n
⅓<\/span> cup<\/span> extra virgin olive oil<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Roast<\/div>\n
\n
\n

Preheat oven to 275\u00b0F (140\u00b0C).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Trim fat and remove silver skin from tenderloin; discard.
\nCut shallow slits through the meat.
\nCombine spices and coarse salt; rub into tenderloin.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Using a sharp knife, thinly slice lime rind making 12 small dime-size pieces making sure to leave the most of the white behind.
\nLengthwise cut garlic in half (remove any green centre if present); cut into long thin slices. <\/p>\n

Insert lime and garlic pieces in slits through the meat. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Heat butter and oil in a large frying pan over medium heat. When hot and bubbly, place tenderloin in pan; saut\u00e9 for 3 to 4 minutes without moving meat except to peek at underside. When meat is browned, flip over. Saut\u00e9 again for 3 to 4 minutes or until a peek at the underside shows meat is browned.
\nRemove tenderloin from frying pan but keep the juices.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

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).
\nPlace browned tenderloin on this rack; bake 30 minutes for medium or 40 minutes for medium-well. <\/p>\n<\/div>\n<\/div>\n

\n
\n

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).<\/p>\n<\/div>\n<\/div>\n

A\u00efoli<\/div>\n
\n
\n

To make a\u00efoli, 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.<\/p>\n<\/div>\n<\/div>\n

\n
\n

To serve, slice tenderloin crosswise at an angle into 12 pieces. Divide slices on warmed serving plates; drizzle with a\u00efoli. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7842,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-7738","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7842"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7738"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}