I love making and having pork tenderloin for a weeknight dinner. It’s quick, easy and healthy.
Kylie’s boyfriend, Jacob, brought us grapefruits and lemons from his paren’t fruit trees in their yard. I used one of the lemons as a garnish for my soup the other night and knew immediately I wanted to use the zest and juice of one of the grapefruits on a pork tenderloin.
I started with a 1-1/4 pound tenderloin. After placing the tenderloin in a dish to marinate, I zested two limes and one grapefruit over the meat. I then squeezed the juice of those limes and the grapefruit onto the top, bottom and sides of the tenderloin. For a spice mixture, in a small dish, I mixed kosher salt, pepper, dried basil, dried thyme, garlic powder and chili powder. I sprinkled the spice mix over the entire tenderloin and let it marinate in it’s dish in the refrigerator for an hour and a half. I brought the meat out of the refrigerator a half hour before I wanted to cook it, in order to bring it to room temperature.
In cooking the tenderloin, I started by heating 2 tablespoons of olive oil in a large skillet. I browned the pork for a few minutes per side.
Once the pork was browned, I transferred the skillet into a preheated 375 degree oven and let it roast for 30 minutes. Check your pork with a meat thermometer at 25 minutes. You want it to read 145 degrees, and once it does, pull your tenderloin out and place it on a cutting board and tent it with foil to rest for 10 minutes.
After the ten minutes, I sliced the pork and served it over heated and wilted cruciferous greens that I buy at Trader Joe’s.
1-1/4 – 1-1/2 pound pork tenderloin
2 limes, zest and juice
1 grapefruit, zest and juice
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
- In a small bowl, mix together salt, pepper, basil, thyme, chili powder and garlic powder. Set aside.
- Place tenderloin in a shallow dish to marinate. Zest lime and grapefruit over tenderloin and then squeeze the juice of the limes and grapefruit over the pork.
- Sprinkle spice mixture over entire tenderloin and let marinate 30 to 90 minutes in the refrigerator. Remove from fridge 30 minutes before cooking.
- Preheat oven to 375 degrees.
- Heat oil in a large skillet. Brown pork on both sides for 3-4 minutes per side.
- Place skillet into preheated oven and cook for 25-35 minutes, until internal temperature reads 145 degrees.
Until next time, Kris