RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4594
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| Recipe Name: |
Cumin and Lime Roasted Pork Tenderloin - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
5.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
500 |
Approx. Cost/Serving: |
$2.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Spicy Creamed Corn |
| Comments: |
If using chops, rub both sides with cumin mixture. Sear on both sides in an iron skillet. Finish in the oven. Deglaze skillet with 3 Tbsp white wine and 3 Tbsp chicken stock. Pour juices over chops.
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat the oven to 500 degrees.
Trim the silver skin off the tenderloins with a very sharp, thin knife.
Place the tenderloins on a rimmed, non-stick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle oil over the tenderloins, just enough to coat. Season the meat with the cumin, coriander, salt and pepper. Cut small slits into the meat and disperse chunks of the cracked cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for the a few minutes, tented loosely with foil.
Slice the rested pork and serve. |
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| Nutrition per Serving: |
| Calories: |
280 |
Total Carbs: |
5.9 |
Net Carbs: |
3.7 |
| Cholesterol: |
103.5 |
Fat: |
12.9 |
Protein: |
34.65 |
| Fiber: |
2.20 |
Sodium: |
85.75 |
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