Roasted Pork Tenderloin

Beside bacon, we’ve never been big pork lovers.  It’s not something we order off the menu when out, we tend to lean towards seafood or beef if given the choice, but lately we’ve decided to give the other white meat a fair chance.  If you’re as uncertain about the variety of pork options, how to cook it, recipes, etc. as we are, there is a great Canadian website that provides you with all the nutritional information you need and more.
For this particular Friday Date Night we’ve decided on nice pork tenderloin (I feel like I’m trying to convince myself still).
Friday Date Night #5
The food: Roasted Pork Tenderloin (recipe courtesy of Farm Boy)
The mood: Adele
I’m not going to lie, what drew me to this particular recipe was that we had almost all ingredients except the fresh ginger (didn’t even have any in the freezer) and light sour cream.  The marinade was simply to concoct, and we once again relied on our Magic Bullet to purée the ingredients together, little mess and easy clean up, everything goes right into the dishwasher.
Once the pork tenderloin was in the oven, we moved on to making the sauce.  It too was simple to make, however, I thought it would yield more and it certainly wasn’t going to be enough for the entire meal.

Cooked to a perfect 160 degrees, the tenderloin was succulent, moist and flavourful.  I wondered if we had marinated the pork longer than recommended 30 minutes would we have tasted more of the garlic and ginger in the meat?  Either way, paired with a side of steamed asparagus, listening to Adele (an artist I introduced Greg too that evening), is not too bad a way to spend a Friday night right?~ kM


One response to “Roasted Pork Tenderloin

  1. This is similar to an old family favourite, but with a lime and cilantro twist. Sound terrific. I’ll look forward to giving this one a try on the weekend. Cheers!

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