Coumadin Safe Mojo Pork Tenderloin
Servings
4Serving size
4 ounces porkThis recipe can easily be multiplied, and leftovers are great for sandwiches.
Serve with Roasted Potatoes or Plain Mashed Potatoes [Plain Mashed Potatoes – Low Sodium Version] or Dirty Rice and Cole Slaw or Yellow Squash and Onions.
Serve with Dirty Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Potatoes
AND
Serve with Cole Slaw or Yellow Squash and Onions
Ingredients
| 2 fruit yields Orange juice |
| 1 lime yields Lime juice, raw |
| 1 Tbsp. Fresh oregano (chopped fine) |
| 1 tsp. Fresh thyme |
| 1 clove Garlic, raw (minced) |
| 1/4 tsp. Salt |
| 1 Tbsp. Olive oil |
| 16 ounces Pork tenderloin (well trimmed) |
| 2 tsp.. Unsalted butter |
Instructions
Place the pork tenderloins in a zipper bag and add half of the marinade. Seal the bag and marinate at least overnight.
Place the remaining marinade in the refrigerator.
When you are ready to cook the pork, place a large skillet in an oven and preheat to 375°F.
While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Set the extra marinade aside.
Place the pork tenderloins in the preheated pan and return the pan to the oven.
Cook for 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared.
Strain the remaining marinade used for the pork and discard the strained herbs and garlic, reserving the liquid. (If you do not strain the marinade, the herbs will burn and the sauce will become bitter.)
After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.
As the pork cooks and the marinade is reduced, continue to baste the tenderloin to create a caramelized glaze on the pork.
It should take 20 – 25 minutes to reach an internal temperature of 140°F. As the pork is finishing, add the remaining marinade to create a syrupy sauce.
Remove the pork from the oven and place on a cutting board to rest for 5 minutes before carving.
While the pork is resting, add the other half of the marinade to the skillet, place the skillet over medium high heat, and bring the marinade to a boil.
Reduce the heat to a simmer and reduce the sauce by half.
Add the butter and whisk until smooth.
Serve the sauce over the sliced pork.
Serve this recipe with one of these starch side dishes.
Dirty Rice
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice. Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe has so many valuable techniques. The marinade tenderizes and adds flavor while keeping food juicy. Braising is key to moist, juicy meats. While this recipe uses a tender cut to begin with, tougher cuts of meat turn out well when braised. Basting helps create a rich glaze and the marinade makes a rich tangy sauce by slow reduction.