Thursday, September 3, 2015

Peppery Smokehouse Pork Tenderloin

Pork tenderloin is one of my signature dishes and I've been having a blast this summer finding new ways to season it, though my Italian garlic seasoned tenderloin is a classic, I have been so inspired by all the amazing flavors and recipes I've been reading so it was time to update this classic.  And what screams summer more than a smoky, peppery flavor that is super savory and a little tangy.  This pairs well with a fruity lemonade or a crisp white wine based cocktail.  Peach and lime sangria, anyone?  Next time I'm going to try a sweet citrus pork tenderloin.

Another thing I love about pork tenderloin - it makes fabulous, decadent, over-the-top gourmet sandwiches with the addition of crusty bread, some good cheese (I love Havarti, gouda, sharp cheddar, or even some smoked provolone), caramelized onions/charred peppers/sautéed mushrooms.  Pair with a classic side or spinach salad and dinner is done.  And it looks beautiful enough for a casual dinner with friends, too.  Just put out a few cheese and bread options, let people serve themselves.

1/4 C. each worchestershire sauce, steakhouse marinade, and red wine ($.50)
2-4 T. brown sugar ($.05)
a few dashes of liquid smoke ($.05)

Season blend:
1 tsp. each: cumin, paprika, garlic powder, ancho chile powder ($.20)
2 tsp. smokehouse black pepper (free after coupons)
1 tsp. California black pepper seasoning and hickory smoked salt (from the Spice House) ($.20)
1/2 tsp. each: oregano, onion powder, mesquite seasoning ($.15)

1.5 pounds pork tenderloin ($3.25)

Mix marinade ingredients together and marinade the pork overnight.
Heat oven to 400F, line a 2 qt. baking dish with aluminum.  Season the pork tenderloin with pepper blend and place in the prepared baking dish.

Bake at 400F. for 1 hour and 20 minutes or until meat thermometer inserted in center reads 180F.  Cool 10 minutes before slicing and serving.

Cost: $4.40
Yields: 2-4 servings
Cost per serving: $1.10-$2.20

No comments:

Post a Comment