Thursday, March 11, 2010

Paula Deen's Pork Tenderloin

Last weekend, we made one of our favorite dishes: Pork Tenderloin with Root Vegetables, a recipe from Paula Deen. We've made this several times before, so I didn't take many photos.

Friday night we bought pork tenderloin at Costco - the package usually has 2 tenderloins, sometimes 2 smaller ones and a larger one. Saturday night we made the marinade. We marinated the pork tenderloin until Sunday evening. When we got home Sunday around 8 pm, we cooked the pork, let it cool, and then tucked it in the refrigerator for dinners during the week.

Monday evening, I roasted red potatoes, carrots, and an onion in olive oil and thyme and re-heated some tenderloin for dinner.Tuesday evening we had to meet with the Reverend performing our wedding ceremony, so we cut a few slices of pork tenderloin but did not re-heat it - we ate it cold with slices of cheese on bread (for SP) and on an English Muffin (for me). SP also munched on some stalks of celery and an apple.

Wednesday night I re-heated the last of the pork as well as leftover potatoes/carrots and steamed some fresh broccoli for extra veggie.

We love the fresh ginger, honey, and cinnamon taste of the pork - but this is one dish where we don't add an extra little pinch of cinnamon. We use the exact amount. We've also made this marinade for a regular pork roast (not tenderloin) and it's tasty, too, but I prefer the tenderloin.

I can't believe that for so many years I cooked meats without using a meat thermometer! Thanks to the meat thermometer, we were sure the tenderloins were thoroughly cooked, so we were able to let them rest without cutting into them to be sure they were done (which was my usual method - slice it to check for any pink!). This allowed the tenderloins to retain a lot of their juices - even after I re-heated one wrapped in foil, when we cut into it, juice oozed out:Yum!

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