Can I just begin by saying that I love winter in Houston? Especially when “winter” is synonymous with “75 degrees and sunny” 🙂
JW and I much prefer pork tenderloin to pork loin, which tends to be drier and makes a whole lot more food than the two of us can eat. Pork tenderloin on the other hand, retains a bit more moisture and is still a good lean meat – plus we can *almost* finish the whole thing in a couple of meals.
What worked in this particular recipe was the cook time. What didn’t work, in my opinion, was the onions. The recipe calls for 1 1/2 cups minced onions. I’m not sure exactly what was intended here, but I discovered that “chopped” onions aren’t the same, even if you try to chop very finely. What would have worked a little better would have been to throw my onions in the food processor with all the other ingredients and puree it all until it was closer to a “rub” consistency. That said, I will probably just use a different rub/spice mixture next time so I don’t have to break out the food processor.
The cook time and method was great. The tenderloin was cooked to perfection, at least by JW’s standards (if there is any pink whatsoever in his pork, he freaks out, even though pork has been declared safe to eat now at 150 degrees), and still very moist and tender.
Now… I have to say here that although JW liked the pork, he raved about the couscous I served alongside it. The couscous which I dumped out of a box and took little to no effort on my part. I guess I’m glad he’s easy to please.
Herbed Pork Tenderloin (Original recipe here)
- 1 1/2 cups minced onions
- 2 tablespoons oil
- 1 tablespoon lemon juice
- 1/2 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon paprika
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (1 lb) pork tenderloin