Reading making you hungry? Try out another recipe, you can find this one in Murder Uncorked. Not quite as quick and easy as the last recipe I posted but equally as delicious!
Pork Tenderloin with Salsa Verde
2 pork tenderloins
1 8-ounce jar of salsa verde (Herdez is a good one)
1 package of Lawry’s taco seasoning
3 large cloves of garlic
2 seeded, drained, and chopped canned chipotle peppers (these are spicy so be careful if you don’t care for spicy)
2 tablespoons minced red onion
2 tablespoons brown sugar
4 tablespoons of fresh lime juice
½ cup red wine
Salt to taste
¼ cup low sodium soy sauce
2 cups orange juice
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
Mix together all of the ingredients except for garlic, onion, and 1 cup of orange juice, half the salsa verde jar, and pork, in a large Zip lock bag. Place the pork in the bag and marinate overnight. When ready to cook, preheat oven to 425. Remove pork season with salt and pepper. Heat oil very hot and sear pork in a large, ovenproof sauté, pan until brown on all sides. Sauté onion and garlic with roast. Place pan in the preheated oven with another cup of the orange juice poured over the meat and into the pan, along with rest of the salsa jar, and roast for approximately 45 minutes to an hour, basting and turning the roast halfway through. Be careful not to overcook. It’s also important to keep basting with the juices. Remove from the oven and let rest for ten minutes to distribute juices and complete cooking. Serves 8.
Goes good St. Supéry’s Red Meritage, it exhibits deep red and purple hues. The aromas are bright, ripe, and forward with a strong concentration of ripe blackberry and anise, with vanilla and oak integration. The flavors are long and round, finishing firm yet elegant tannins.
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