Roasted Pork Tenderloin
Recipe: Roasted Pork Tenderloin
Zola suggests serving this with her "Black Eye Peas, Spinach and Tomatoes." If you want, you can add another side dish like mashed potatoes, but it's not necessary. And if you are following a low-carb lifestyle, this should fit your specifications without the potatoes.
2 pork tenderloins (They usually come wrapped two to a package. You can use plain or the lemon-garlic flavored ones.)
Meat seasoning (Your choice. I found one recently called "Chicago Steak House," but you can choose one of the Emeril series, the Paul Prudhomme series or even your homemade favorite. It can be spicy or mild.)
Spray your pork tenderloins with olive oil. Coat with a liberal sprinkling of your topping. Roast at 400 degrees until your meat thermometer reaches 160 degrees. This usually takes about 20 minutes. Take out at 160 degrees and let rest 10 minutes. The tenderloins will continue to cook while they sit. When you slice them you'll maybe see a little pink. That's okay. As long as you cook pork past 135 degrees, it is no longer a danger for food poisoning. If you like your pork cooked more, go ahead; just don't expect it to be moist.
The other day I also found a new cut of meat. This was a center-cut tenderloin pork roast. Similar in flavor to the tenderloin but a little larger. If you use this cut, you can buy one for four people.
Serve 4 slices of the tenderloin for each person. If it's the roast, you can serve 2 or 3 slices.
Serve with Zola's "Black Eye Peas, Spinach and Tomatoes." The modern thing to do would be to put a portion of the pea mixture on your plate and serve the meat on top.
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