|Dinner will be ready in about an hour.|
Let me assure you, Beach Girl, the author of the pork tenderloin recipe I referenced above, has done her homework. And I can also assure you that pork cooked this way is succulent and tender and perfect every time. Not to mention it's ridiculously easy. Just set it and forget it, as Ron Popeil used to say.
I plan to be cooking a lot of pork tenderloin from now on. And cooking a lot of pork tenderloin for parties is pretty easy since, as long as they all weigh pretty much the same, you can spread them out on the baking sheets and roast quite a few at a time.
But wait! There's more! Here are some of my favorite ways to season a pork tenderloin before roasting:
Chop 2 garlic cloves finely. Combine with 1 1/2 tsp. each fennel seed and coriander seed, crushed. Add salt and pepper to taste, then add enough EVOO to make a loose paste. Cover the tenderloin entirely with this mixture and place on a foil-lined pan. Proceed with Beach Girl's directions.
Combine 1/2 tsp. each cinnamon and ginger. Add a 1/4 tsp. each white pepper, nutmeg and cloves. Add salt and pepper to taste and mix well. Rub spice mixture on a lightly oiled pork tenderloin and place on a foil-lined pan. Proceed with Beach Girl's directions.
Chop 2 Tbs. fresh rosemary leaves and combine with 2 Tbs. chopped garlic. Add salt and pepper to taste, then add enough EVOO to make a loose paste. Cover the tenderloin entirely with this mixture and place on a foil-lined pan. Proceed with Beach Girl's directions.
Or, try any dry barbeque or seasoning rub you create yourself or find on your grocery store shelves. You can also do a wet marinade several hours in advance, drain the pork tenderloin well and proceed. It's all up to you, but the method is the same.
May your tastebuds dance!