This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The best thing I have is the knife from Fatal Attraction. I hung it in my kitchen. It's my way of saying, Don't mess with me."
- Glenn Close, Actress
For some this may seem a lot of pepper. It is a bit spicy, but searing and then roasting mellows the flavor a lot. It's important to not let the pan get too hot, or it will burn the pepper and then the flavors will be spicy and bitter. I like this best with the cheesy grits.
When cooking meats, it is important to remove them from the heat a little early. Flank steak should be allowed to “rest“ for 5 – 10 minutes, but a larger cut needs to rest for at least 15 minutes.
After removing meat from the oven or grill, the internal temperature of the meat continues to rise (some people call this carryover cooking). Without the continued high temperature of the oven, the external temperature of the meat decreases, however, and the result is redistribution of the juices in the meat, making it both easier to carve as well as more succulent.
If you are cooking with an instant thermometer, figure that the internal temperature in a smaller piece of meat will increase by about 15 degrees and a larger piece by about 10 degrees while it rests. For example, after cooking a pork tenderloin to 135°F in the oven the temperature will rise to 145 – 150°F as it rests.
Servings = 4 | Serving size =4 ounces pork
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Dill Oil
This recipe makes great leftovers.
|4 tsp||fresh ground cracked pepper|
|16 ounces||pork tenderloin|
|2 tsp||olive oil|
|4 tsp||dill oil|
Preheat the oven to 325°F.
Combine the salt and pepper on a plate.
Cut the pork tenderloin into four 4 ounce sections. Roll each section in the pepper mixture until well coated.
Place the olive oil in a large skillet over medium high heat.
Add the pork tenderloin and sear about 30 seconds on each side.
Place the pan in the oven and roast for about 15 to 18 minutes. Turn at least once during the roasting time.
Serve with 1 teaspoon dill oil on top of each serving.
Serving size = 4 ounces pork
Servings = 4
Amount Per Serving
|Calories 215||Calories from Fat 77|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 1g||1%|
|Dietary Fiber 1g||1%|
|Vitamin A 1%||Vitamin C 2%|
|Calcium 1%||Iron 13%|
|Vitamin K 5 mcg||Potassium 624 mg|
|Magnesium 44 mg|