High 5 Pork Tenderloin
High 5 Pork Tenderloin
Course: MainCuisine: AmericanServings
4
servingsPrep time
30
minutesCooking time
20
minutesIngredients
2 pork tenderloin, trimmed of fat and silver skin, approx. 1 lb each
High 5 Salt of your choice (I like original and sweet sass combined!)
Oil for searing
Optional sauces (see list below)
Directions
- Remove pork from refrigerator about a half hour before cooking
- Using a sharp knife, make several long slits into the pork, only about a ¼ inch deep, working on an angle across the grain and only in the thickest portion; this helps the pork cook evenly and exposes more meat for seasoning
- Season pork all over with a light sprinkle of High 5 Salt of your choice
- Pre-heat a skillet over medium high heat
- Rub a bit of oil into the pork to prevent sticking
- Sear the pork in the hot skillet without moving it for about 60-90 seconds, repeat on all sides
- Transfer pork to a baking pan and brush with sauce if using
- Place in a 400 degree oven; roast until you’ve reached an internal temperature of 135-140 degrees; pork will be slightly pink which is ok! Just make sure it is opaque and no longer shiny and raw! Depending on thickness this should take about 10 – 15 minutes
- Allow to rest, lightly covered for about 5-10 minutes before slicing
- Some Saucey Suggestions to brush on AFTER searing but BEFORE roasting
- Any flavored mustard, thinned with stock, wine, water, or apple cider
- Your favorite bbq sauce
- 50/50 mixture of apple cider vinegar and maple syrup
- T each of soy sauce, sweet chili sauce, and water, with a splash of rice vinegar, sesame oil, and some fresh ginger
- Your favorite salsa mixed with 1 tsp each chili powder, garlic, and cumin
- Reduction of red wine (simmer 1 cup down to ¼ cup) with garlic and thyme
- Coconut milk (about a cup) with fresh ginger and a dash of curry; finish with lime
- cup orange juice concentrate w/ one small diced onion & 1 T chopped garlic