High 5 Pork Tenderloin

High 5 Pork Tenderloin

Recipe by Chef Laura RomitoCourse: MainCuisine: American


Prep time


Cooking time




  • 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)


  • 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

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