"BEST EVER" ???
Can I really say that and get away with such a statement?
Yup.
PROOF: Tonight, Gavin walks into the kitchen without being told what dinner is, he looks around and sees nothing... but then - he smells, closes his eyes and says, "YYYYYEEEESSSSSSS."
It is the best EVER pork tenderloin. (And it puts the "tender" in tenderloin...)
2 - 4 1 pound pork tenderloins (for Costco shoppers = a tenderloin 2 pack in the pork selection of meats)
1/4 cup olive oil (Bertoli’s is preferred)
6 teaspoons Italian seasoning
3 teaspoons garlic powder
3 heaping teaspoons cumin
3 teaspoons Kosher salt
3 heaping teaspoons chili powder
2 teaspoons smoked paprika
3/4 teaspoon coarse ground black pepper
6-8 Tablespoons of fresh LEMON juice
6-8 Tablespoons of fresh LIME juice
6-8 Tablespoons of fresh ORANGE juice
Heat oven to 400 degrees.
Line a 9X13 casserole dish with a double layer of foil.
Combine all dry seasonings and set aside.
Combine all citrus juice and set aside.
Place you meat side-by-side on the foil in the 9X13 baking dish.
Pour olive oil over the meat and then pierce tenderloins all over with a fork.
Sprinkled 1/2 the dry mixture over the meat; FLIP each tenderloin and sprinkle remain 1/2 of the dry mixture on the other side.
Pour ALL of the citrus mixture over all of the meat.
Place in the oven and bake for 25-35 minutes until each tenderloin reads at least 160 degrees on a meat thermometer.
Remove from the oven and let rest 10-20 minutes before slicing into 1 inch pieces.
USE YOUR MEAT JUICES FROM THE PAN. (Do not discard…)
Serve meat with and save juices from the pan.
(They will help keep the meat tender in the fridge and then help you again when you re-heat leftovers!!!)
Serves 12. OR the Davis family of 6 :0)
WE EAT A LOT OF FOOD LATELY…
If you need to - cut recipe in 1/2 and keep cook times and temps the same.
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| Oranges were a surprise from a neighbor, lemons from a friend (thanks Jennell!) AND our own backyard, limes are honestly OLD and from Kroger... :0) |
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