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Comfort Food via Pork and Delicious Seasonings

January 29, 2010
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Ever had one of those mornings where you put the milk in the pantry and the cereal in the refrigerator? I think it’s been one of those weeks/months. I’ve been such a sloth this January. Hibernating is a tough job.

I’m ready for Spring … a friend’s baby shower that I’m co-hosting, my birthday, the DogsWalk Against Cancer, Easter, a trip to India, etc.

Until then, I’m warming up to a little comfort food via pork and delicious seasonings.

Lime Chili Pork Tenderloin

Serves 4

Cooking meat can be tricky. It only takes a matter of seconds or a “wait let me see this part of the Real Housewives” to overcook. Good thing for TiVo and a handy, dandy computerized meat thermometer. This gadget has helped the ‘Puter Hub master the art of perfecting meat temperatures. He’s a force to be reckoned with when it comes to cooking, roasting, grilling and searing animals. Oops. Was that an over-share? Sorry, vegetarians.

  • 2 1-lb pork tenderloins
  • Salt and pepper
  • Juice of one lime
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • ½ teaspoon of coriander
  • 1 teaspoon of minced garlic
  • 1 tablespoon of soy sauce
  • 2 tablespoons of olive oil

Preheat oven to 350 degrees. Place the pork tenderloins in a roasting pan or casserole dish. Generously coat tenderloins with salt and pepper. Add the next seven ingredients into a small bowl. Whisk together. Pour marinade of pork. Make sure its coating all sides of the pork. Rub it into the pork.

Cook for about 30 minutes at 350 degrees. If you’re using a meat thermometer,  take the pork out of the oven when it’s reached about 155 degrees. It will continue to cook. Serve when it has reached 160 degrees F.  

2 Comments leave one →
  1. 'Puter Hub permalink
    January 29, 2010 3:08 pm

    Before I lose my man card for using a meat thermometer (electronic, remote controlled, of course), I did study the fine art of meat preparation and cooking prior to this gadget. For many years, I observed the char, firmness, shrinkage, juices, etc. (‘come on, is that really where your mind goes?) to learn how to determine the perfect doneness.
    However, after this little miracle, I can spend more quality time with my wife (read: watching Jersey Shore or anything on Bravo (ok, revoke my man card)) and still miraculously take the meat off the grill or out of the oven at precisely the right time.
    We are quickly moving towards the age of the Jetsons, don’t fight it.

  2. theartfulabode permalink
    January 29, 2010 3:27 pm

    this looks sooo yummy. and I love Richard’s response. Man card totally revoked after that.

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