Roasted Pork Tenderloin Recipe

This marinade recipe is bold and flavorful, sweet and hot. Follow my instructions for a moist and juicy result.  Allow time to marinate this over night for the fullest flavor. This great dish was inspired by a recipe from SundayNiteDinner. I have served this with rice or mashed potato and simply stir fried vegetables for my side dish. The fragrance alone of this pork roast cooking will have everyone looking forward to dinner. Photo  courtesy  http://www.tastebook.com.

Ingredients for marinade:

2 tsp coriander seeds
2 tbl light tasting olive oil 
3 garlic cloves,coarsely chopped
3 Thai chili peppers, coarsely chopped 
1 tbl salt
3 tbl brandy
1 tbl honey
2 pounds pork tenderloin (usually comes in 2 - 1 pound pieces)  

Remove fat and silver skin from your pork tenderloins.Rinse them well and towel dry. Toast the coriander seeds in a small skillet over medium heat until they are fragrant. Keep them moving in the pan so they don't scorch. Put them on a plate to cool.
Meanwhile place the 2 tbl of oil in the fry pan. Over medium heat cook the garlic and chili peppers until they soften a bit-about a minute.
Turn the heat to low.Add the salt, brandy, honey and coriander seeds and stir to combine.
Remove from the heat and puree in a mini processor or blender.
Transfer to a large bowl, suitable to marinate your tenderloins in.
Mix in the 5 Spice powder.
Push the pork loins one at a time into the bowl. Rub the marinade in well on both pieces.When they are thoroughly coated., cover the dish and keep in the refrigerator for at least 6 hours. For the best results keep them in this marinade overnight.
Remove the loins from the refrigerator 1 hour before you are ready to cook.When you are ready to cook, preheat your oven to 425 degrees.
Heat 2 tbl  cooking oil on the stove top in an oven proof skillet. 
Sear the loins on high heat on all sides. This will take 3-5 minutes per side. Once complete, place the pan in the preheated oven. Roast for 10 minutes. Remove and check with an instant read thermometer. It should read  155 degrees so that the meat will be pink and moist inside. Remove from the oven, and cover with foil. Let stand 3-5 minutes before slicing. 


This recipe serves 4-6 people.We do make the full recipe amount for the 2 of us because its great the next day as well.
You can use a couple of small jalapeno peppers instead of the Thai chili peppers.
 I have also substituted whiskey or cognac when I didn't have brandy.
 We have seared the pork loins on the barbecue, then transferred them to a warmed oiled pan into the oven. If  you are concerned about HOW pink or rare the loins are, slice into one of them where it is thicker to check. Just remember that they seem to cook a little bit more when standing covered with foil. 
Make extra rice or potatoes as this pork is great the next day as well. Left cold as a salad topper for lunch, or heated up for yet another memorable dinner. Enjoy!!

This recipe originally adapted from a cookbook by Susanna Foo called  Fresh Inspiration

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