Caramelized Pork Tenderloin with Cilantro Oil
December 28, 2009
Definitely going to be a menu item one day.
Ingredients:
Pork Tenderloin
- Cut into 1 inch medallions then quick brined for 20 minutes in salt and sugar then rubbed with adobo (my own blend), ghost chili, and sugar
Cilantro Oil
- Cilantro
- Extra Virgin Olive Oil
- Black pepper
- Garlic salt!
Procedure
Pork Tenderloin
- Take a pan, place it on the oven and turn burner to high
- Sear each side of the pork tenderloin then place entire pan with meat inside oven at 325F and cook until you have reached your point of being done. I like my pork pink…..
Cilantro Oil
- Place cilantro, garlic salt, and pepper in food processor
- PUSH GO and slowly add the extra virgin olive oil
- Remove from food processor and strain. I chose not to use a fine sieve….I wanted to have a few chunks of cilantro in the mix…..call me a traditionalist
- Serve over and around pork tenderloin
- Enjoy
2 Comments
leave one →
Cilantro oil. That sounds excellent. The sirloin looks delicious and I want to eat out my computer monitor right now. It is not fair that you are making all that wonderful food and your MOM is not there to taste it and hang around in the kithchen with you talking, getting things dirty, and having a little something to drink in between all the fun. I feel like crying right now. Just kidding!
Oh marvelous — and I love the “after” photo. I think sometimes the most satisfying photos can be the empty plates, because it’s proof positive that the meal was a grand success!