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.
"And there was a cut of some roast... which was borne on Pegasus-wings of garlic beyond mundane speculation."
-C.S. Forester, British author
Resting meat after roasting is the key to juicy, succulent dinners. I love placing citrus fruit over the top while it is resting so the meat absorbs the aromatic flavor.
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 = 2 | Serving size =1/2 tenderloin (4 ounces)
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3,4.
I love these leftovers for sandwiches.
|1||8 ounce pork tenderloin|
|1 tsp||fresh ground black pepper|
|2 tsp||extra virgin olive oil|
|2 Tbsp||fresh lime juice|
|3||thin slices lime|
Trim the pork tenderloin of all excess fat.
Mix together the shallot, garlic and the bay leaf.
Using the point of a paring knife make small holes at regular intervals along and around the tenderloin. Stuff equal amounts of the mixture into the holes.
Place the tenderloin in a shallow baking dish and cover with the salt, pepper, oil and lime juice.
Cover tightly and marinate overnight in the refrigerator.
Cook on the grill or under a hot broiler turning frequently for about 12 - 15 minutes.
Remove from the broiler and lay the lime slices on top of the pork. Let rest for about 5 minutes, remove the lime and slice.
Serving size = 4 ounces pork
Servings = 2
Amount Per Serving
|Calories 189||Calories from Fat 75|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%||Vitamin C 12%|
|Calcium 2%||Iron 11%|
|Vitamin K 5 mcg||Potassium 472 mg|
|Magnesium 35 mg|