Friday, February 19, 2016

Pork Tenderloin with Chili-Lime and Garlic

Here's how I make my pork tenderloin.  It's got a nice kick to it from the seasoning!

1.   Sear the pork tenderloin in hot olive oil, (using a large, heavy skillet).  Season each side of the meat with Chili-lime and garlic salt.  Make sure as you turn the meat, that all sides get that brown finish.

2.  Deglaze the skillet drippings with a little water.  Scrape bottom of the skillet to get those remaining brown bits of flavor!

3.  Clean carrots, red potatoes and celery and cut potatoes in half and other vegetables in thirds.  Place around browned meat in a large casserole dish.  Pour browned drippings from the skillet over all.  Cover with heavy aluminum foil and set on middle shelf of a preheated 275 degree oven.  Roast for several hours on low (depending on the thickness of the tenderloin).  Uncover for last half hour.  Cook until largest potatoes are tender when pierced with a fork.

4.  Serve with hot rolls!

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