Ah goodness. I’m going to start out 2016 by posting the pork loin (Porchetta Style) roast that I made for a dinner with my sister and brother in law. It wasn’t exactly how I would have liked it to turn out but I definitely believe in the potential of this recipe. If anyone still believes that one can ‘turn over a new leaf’ at the beginning of each new year, then that is what I am doing here. Not every recipe turns out exactly how I think it will and believe me, there’s always room for improvement.
First things first, the cooking method I used did not match the cut of meat. Plain and simple. I think this is something I may have caught on to sooner if I wasn’t so tired from already having a week of company. I mindlessly dumped this gloriously marinated pork loin roast into the slow cooker where I proceeded to cook the $hit out of it. Holy cow. I mean, pig.
Here was that marinade, by the way:
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So…if I had really been paying attention, instead of cleaning the house and Netflix binge watching House of Cards, this is how I would have cooked it:
- sear each side of the roast in a hot pan.
- finish in the oven at 375 F until the meat thermometer proclaims an internal temperature of 145 degrees F (63 degrees C).
- Let the roast rest for about 10 minutes before slicing.
As you can imagine, I have no ‘after’ pictures of this monstrosity. We did eat it for dinner that night and the leftovers were lovely on sandwiches. I will give this recipe another try because I like the marinade so much.
Porchetta Style Pork Tenderloin Roast Marinade
- 2 similar sized pork tenderloins; butterflied
- 2 tablespoons fresh rosemary; finely chopped
- 6 cloves garlic; minced
- 2 tbsp fresh sage; finely chopped
- zest of one orange
- salt and pepper
- olive oil
Season the meat first with salt and pepper. Mix the herbs, orange zest, garlic, and 1 tbsp olive oil together (you can use more olive oil if you wish) and rub all over the tenderloins.
argh… I did the exact same thing with the same cut. I wound up turning it into pulled pork and slathered it with BBQ sauce to add some moisture. Still turned out super tasty but lesson learned! Your marinade sounds delicious though – and i like the tip of freezing and then thawing – great idea!
Thanks Melissa. It’s frustrating isn’t it? I made some pho a couple of days later, then thinly sliced the pork into it. That was tasty!
Yummy yummy yummy, I’ve got a few pork tenderloins in the freezer so HERE is what I’m going to do with them, thanks for sharing this you have AWESOME timing! 🙂
Super. Let me know how it goes and how you end up cooking them.