Lovely & Lean, Pork is a Dream

by Gavan on January 20, 2010

Lovely & Lean, Pork is a Dream

Following on my Vegetarianism post yesterday I thought I’d go all the way and go with a good ol’ fashioned meat recipe today. Pork tenderloin is the King Don Juan of pork cuts in terms of leanness and protein. It’s also one of the easiest meats to cook but unfortunately it’s also easy to over-cook. My method of adding broth to the meat whilst cooking is a technique I use a lot for the leaner proteins like poultry and pork. It just helps in not having to serve boot leather!

RECIPE:
Serves 4

1 1/2 lb organic/grass-fed pork tenderloin

2 tsp cumin seeds
1 lemon – zested
1 tbsp rosemary
2 cloves garlic
1/4 cup olive oil
1/4 tsp black pepper
1/2 cup chicken broth

DIRECTIONS:

Put everything (except the pork, funnily enough) in a food processor and blend. Coat all sides of pork in the marinade, place in a covered dish along with the remaining marinade and refrigerate from 4 to 24 hours.

Remove pork from fridge 1 hour before cooking to let return to room temperature.
Preheat oven 420°F.

Preheat skillet on high heat for 1 minute. Take the pork from the marinade and season both sides with 1/2 tsp salt, rub in. Drizzle 1 tbsp olive oil in hot pan and sear pork on all sides for 2 minutes, until golden brown.

Lovely & Lean, Pork is a Dream

Once browned remove to a foiled oven tray. Place in oven for 15-20 minutes until internal temp 125°F. You want to cook the meat medium rare and as with any other meat, let it rest for 10 minutes.

TIP: After cooking for 10 minutes add chicken broth to the tray so it surrounds the loins. This will help create moisture in the pork and will help eliminate being over-cooked.

Eating healthy charges on in 2010.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 5 comments… read them below or add one }

jaden January 20, 2010 at 7:15 pm

wow, look at that moist pork!

next year, you MUST come to FB Camp!!!!

Maura January 21, 2010 at 1:54 pm

I heard this was wonderful! I know those plates!

Gavan Murphy aka the H.I. January 22, 2010 at 5:15 pm

Hey Lady, hope SF is serving you well. Everyone’s in great shape down here. Be well.

Brit October 9, 2010 at 10:56 pm

Does “1 lemon–zested” mean just the zest, or the zest and the juice?

Gavan October 9, 2010 at 11:02 pm

Brit–
Zest only. Cheers

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