This one is soo good. You don't need to do the creamed corn or chutney, though it is lovely as a company dinner. My adaptation below, original in link at bottom.
ROAST PORK TENDERLOIN WITH CREAMED CORN AND APPLE-CRANBERRY CHUTNEY*****I used a little more garlic and marinated it from Friday (4:00 am) to Sunday eve (6:00pm). I cooked it for 20 minutes in a regular oven and rested it for 10 minutes.
Oven Temperature: 400°F
Servings: 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 48 hours and 30 minutes
Total Time: 49 hours
2/3 cup fresh mint leaves, chopped
8 garlic cloves
3 fresh rosemary sprigs
2 shallots
3 tsp. kosher salt
1½ tsp. ground black pepper
15 TBS. olive oil divided (¾ cup + 3 TBS.)
2 12- to 14-ounce pork tenderloins, trimmed
Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate for 48 hours if possible, if not for at least 2 hours.
Preheat oven to 400°F. Heat 3 TBS. oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 160°F, about 20 minutes. Let rest closely tented in heavy duty foil for 10 minutes.
Serve with Cream Corn and Apple-Cranberry Chutney.
Recipe Type: ALINA'S ADAPTATION, Bon Appetit, Main Dish, Mint, Pork, Shallots
Source: Bon Appétit March 2003
Web Page:
http://www.epicurious.com/recipes/food/v...-Chutney-107862It is a toss between the two. My 3rd favorite has a sweet pear sauce.
SPANISH CRUSTED ROAST PORK TENDERLOIN*****Crunchy on the outside, juicy on the inside, this pork tenderloin gets sultry flavor from smoked paprika, almonds, and Madeira. I doubled the garlic, wine and used fully rounded measures of the Penzey's Spanish paprika. I used my mini FP to grind the TJ's toasted almonds and then chopped the garlic together with the rosemary. The latter cooked together first then I added the rest of the coating. I used a small Pyrex baking dish to mix the liquids, rolled the tenderloin in it then poured the coating, pressed rolled and poured some more. I used regular oven per the recipe, but will use full convection next time to crisp the crust a bit more. Does not need a sauce, but would pair nicely with Romesco.
The Spanish Crusted Roast Pork Tenderloin was fantastic.It was nice and juicy and did not need a sauce. We had it with baked potatoes and used the crust that fell of the loins onto the dish on the baked potatoes and peas and corn. Yummy.
Oven Temperature: 425°F
Servings: 8
Yield: Makes 6 to 8 (main course)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 10 minutes
Total Time: 45 minutes
4 TBS. olive oil, divided
6 garlic cloves, pulsed in mini fp or minced
¾ cup panko (Japanese bread crumbs)
¾ cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
4 tsp. rosemary, pulsed in mini fp with garlic or finely chopped
2½ tsp. fully rounded tsps. pimentón (smoked paprika), divided
4 TBS. Madeira
2 (1-pound) pork tenderloins
Preheat oven to 425°F regular or can use full convection to crisp crust with rack in middle.
Use a FP to grind the TJ's toasted almonds, and then chop the garlic together with the rosemary.
Heat 2 TBS. oil in a large heavy skillet over medium-high heat until it shimmers, then sauté garlic with rosemary until pale golden, about 30 seconds. Stir in panko, almonds, ½ tsp. pimentón, ¼ tsp. salt, and ⅛ tsp. pepper. Transfer to a large plate.
Stir together Madeira, remaining 2 TBS. oil and 2 tsp. pimentón, and ¼ tsp. each of salt and pepper in a small Pyrex baking dish to mix the liquids. Pat pork dry and then roll the tenderloin in the mixture...Pour the ⅓ of the coating over the pork, press, roll the pork and then pour another third, pressing gently to adhere, then sprinkle tops with remaining crumbs.
Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150°F, about 20 minutes. (Check after 10 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer pork to a cutting board. Tent loosely with foil and let stand 10 minutes before slicing.
Recipe Type: Almonds, BEST, Epicurious, Fresh Rosemary, Gourmet, Main Dish, Meat, Pork
Source: Gourmet December 2008
Web Page:
http://www.epicurious.com/recipes/food/v...oin-350903
