Pork tenderloin is one of my signature dishes and I've been having a blast this summer finding new ways to season it, though my Italian garlic seasoned tenderloin is a classic, I have been so inspired by all the amazing flavors and recipes I've been reading so it was time to update this classic. And what screams summer more than a smoky, peppery flavor that is super savory and a little tangy. This pairs well with a fruity lemonade or a crisp white wine based cocktail. Peach and lime sangria, anyone? Next time I'm going to try a sweet citrus pork tenderloin.
Another thing I love about pork tenderloin - it makes fabulous, decadent, over-the-top gourmet sandwiches with the addition of crusty bread, some good cheese (I love Havarti, gouda, sharp cheddar, or even some smoked provolone), caramelized onions/charred peppers/sautéed mushrooms. Pair with a classic side or spinach salad and dinner is done. And it looks beautiful enough for a casual dinner with friends, too. Just put out a few cheese and bread options, let people serve themselves.
Marinade:
1/4 C. each worchestershire sauce, steakhouse marinade, and red wine ($.50)
2-4 T. brown sugar ($.05)
a few dashes of liquid smoke ($.05)
Season blend:
1 tsp. each: cumin, paprika, garlic powder, ancho chile powder ($.20)
2 tsp. smokehouse black pepper (free after coupons)
1 tsp. California black pepper seasoning and hickory smoked salt (from the Spice House) ($.20)
1/2 tsp. each: oregano, onion powder, mesquite seasoning ($.15)
1.5 pounds pork tenderloin ($3.25)
Mix marinade ingredients together and marinade the pork overnight.
Heat oven to 400F, line a 2 qt. baking dish with aluminum. Season the pork tenderloin with pepper blend and place in the prepared baking dish.
Bake at 400F. for 1 hour and 20 minutes or until meat thermometer inserted in center reads 180F. Cool 10 minutes before slicing and serving.
Cost: $4.40
Yields: 2-4 servings
Cost per serving: $1.10-$2.20
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