11.15.2011

Pork Tenderloin


I love holidays. Not only because you get to eat more but because it's family time. Even though everyday should be family time, everybody makes that extra effort to come from wherever they are even from a different country just to see you. That alone makes me want to cook something extra special for that special someone who's coming to visit. 


When it comes to Thanksgiving, of course there is always a yummy turkey in my Thanksgiving dinner but I always make pork tenderloin as well. It has become a family favorite. Why pork  tenderloin? It all started with my grandmother. She was never a big fan of turkey so she always made pork tenderloin to compensate.  It was passed on to my mom and now I do it too. Since I remember, it has been part of our Thanksgiving dinner,  and even though my grandma is no longer with us, we still make it to honor her. 


The best part of having two proteins is that they make great leftover dishes for the next day and even the day after which is perfect because nobody feels like spending all day in the kitchen. This is also the fist year my son Lucas will get to eat real Thanksgiving dinner since last year he was only 7 months old and didn't really enjoy solids. I can't wait to find out what he likes and what his favorite dish will be, would it be the garlic mashed potatoes? or perhaps pork tenderloin just like his great-grandmother? who knows but I can't wait to find out.

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Ingredients:

2- 1 pound pork tenderloins loin
4 garlic cloves, minced
2 tablespoons dijon mustard 
olive oil
the juice and zest of 3 lemons 
2 rosemary sprigs
salt and pepper

To make the marinade, combine the lemon juice and zest, garlic, dijon mustard. Slowly add about 1/2 cup olive oil while mixing with a fork (like making a salad dressing) add black pepper. Place the pork and the rosemary sprigs in a large enough resealable plastic bag and add the marinade. Make sure the pork is completely covered with the marinade. Squeeze the air out and seal the bag. Marinate the pork in the refrigerator for at least 6 hours but even better, overnight. 
Preheat the oven to 425 F.
Remove the tenderloins from the marinade. Add salt and pepper to the tenderloins. In a oven-proof saute pan, heat 4 tablespoons of olive oil. Sear all sides of the pork until golden brown. Place the pan in the oven and roast the pork for 20 minutes  or until the meat registers 140 F.  Take it out of the oven, cover the pork with aluminum foil and allow it to rest for 10 minutes before cutting.   

To make the Cranberry-Raspberry Sauce

2 tablespoons butter
1 shallot, finely chopped 
1 cup red wine
1/4 cup orange juice
the zest of 1 orange
2 tablespoons sugar
12oz raspberries, fresh or frozen
1 cup of cranberries, fresh or frozen 

Melt the butter and add the shallot and cook, stirring occasionally for 3 minutes. Add in the rest of the ingredients. Also, add the juice that the meat has released from resting. Cook over medium heat until sauce thickens, about 20 minutes stirring occasionally







25 comments:

  1. That looks incredible! I will consider this for my Thanksgiving dinner too.
    My husband is a porkholic I am sure he will be happy.

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  2. WOW!CONGRATULATIONS ! THIS IS AMAZING ART, YOU CONVERTED THIS RECIPES AND PHOTOS IN AN ART.. pEOPLE LIKE YOU SHOULD HAVE MORE OPPORTUNITY TO SHOW TO ALL THE WORLD!
    RUTH E SMALLEY FROM OHIO.

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  3. @Victoria, thank you! my husband is a porkholic as well, I hope you like it! @Ruth, Thank you so much!! that's really sweet of you.

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  4. This looks delectable! Will be making this soon, possibly for Christmas.

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  5. wow the pork tenderloin looks so juicy and flavorful...yummy!

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  6. I hope that Lucus and your family have a wonderful "First" Thanksgiving. This recipe looks wonderful. I will need to try it.

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  7. Just the way i love it... Thick and heaps of satisfaction!

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  8. I was planning on making this today but wasn't quite sure what you meant by "cranberry" - juice or dried? Hope you get this today.

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  9. Thank you for trying out this recipe. I use 1 cup of dry cranberry (frozen is just fine) thank you so much again! hugs

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  10. The pork tenderloin was a smashing success! Thanks for getting back to me so quickly. Since there was a lot of sauce left over, I think next time I will probably cut the recipe in half. Can't wait to make it again.

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  11. I made this for dinner tonight and it was excellent! Thank you for sharing. If anyone is here reading this and contemplating on whether to make this or not, do it! This will definitely be in our dinner rotation. We grilled ours, since we live in South FL and it's always grilling season here. I froze one of my pork loins in the marinade and will pull it out at a later date to throw on the grill for a quick after work dinner. I had plenty of sauce left over whichI put in jelly jars and placed in the freezer, since fresh cranberries are seasonal.

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    Replies
    1. Thank you so much for trying the recipe! I'm so happy to know you liked
      it and I greatly appreciate your feedback!

      xx,

      Najwa

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  12. I am anxious to try your recipe because I love pork tenderloin.
    I grill my pork tenderloins and baste with "Fisher & Weisser's Raspberry Chipolte Sauce: which is made in Fredericksburg, TX during the last 5 minutes on each side. I also use to drizzle on each serving and it's always a hit.
    Janis Penick

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  13. Think I just found our Christmas Eve meal. This looks amazing!

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  14. We made it today and used cranberry juice instead of red wine, so yummy! Thanks for sharing!

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    Replies
    1. Thank you for trying! I'm so glad you liked it :D

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  15. I made this last night and it was delicious.

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  16. Think I just found our Christmas Eve meal. This looks amazing!

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  17. thank you for sharing, so anxious to try it..

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  18. looks very good, wanted to make this cake! thanks for this recipe :)

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  19. I just made this tonight and it was delicious. As another one commented, if you are considering this recipe, consider no more....make it! Make a couple of alterations, only b/c I didn't have certain ingredients on hand. Used Pomegranate Balsamic Vinegar in place of the red wine and did not use orange juice/zest at all, since I had none. Delicious. Simply wonderful and an elegant way to serve pork tenderloin. BetsyD

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