RUM & YUM ROAST PORK TENDERLOIN
This recipe was tweaked from one developed by Chef Michael Lomanaco of Noche Restaurant in New York. Cooking times do not reflect marinating time 4 hours to overnight.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl. Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight. Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F. Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
