Monday, 1 June 2015

Easy Porchetta Pork Tenderloin

Sometimes there are recipes that are so simple that I don't think of posting them here on the blog because it almost feels like cheating.  The dish may be amazing on the taste buds but it just seems kind of lame to post a recipe with two ingredients and a simple prep.  

This is one of those recipes - but I'm sharing it anyway.  Call me lame but I'm in luurve with Porchetta.

Food Fact: Porchetta (pronounced porketta) is a boneless, fatty Italian pork loin roast that is traditionally stuffed with garlic and herbs and is usually heavily coated with salt and pepper.

This recipe is a very simple version (I didn't stuff it with herbs) and it has only two ingredients.  So it can barely be considered to be a 'recipe' because you're pretty much just patting some spices onto some meat, cookin' it up and calling it a day.  That's my kind of easy week night meal!

But this tenderloin is sooooooo good I had to share it.  It's juicy, extremely tender and was a hit the two times we've made it over the past couple of weeks.  The first time Brad grilled it up on the BBQ and then last night, due to some rather craptasticly cold, rainy weather I took pity on my man and we opted to pop the meat into the oven instead.  Yet again it was very tender and had the fantastic peppery taste that porchetta is known for.

I first became a fan of porchetta as a child because my Mom is an uber fan of this roast.  We used to get it often when we lived up in northern Ontario but since then it's been rather hard to find at butchers/food stores in southern Ontario. I'm so happy to have an alternative so I can whip up my own version at home using pork tenderloin it's a nice fit for our family.

Even though this is a simple 'recipe' it is so tasty, tender and will impress your family and guests.  It's easy to double or triple and with some roasted potatoes thrown in at the same time and an easy side dish it also makes for an easy meal.


2lb pork tenderloin
Montreal Steak Spice

Pat generous amounts of Montreal Steak Spice all over the pork tenderloin.  The more you put on the spicier it'll be!




Allow loin to sit for about half an hour.  

Meanwhile, preheat oven to 400F.  Bake for 30-35 minutes or until the internal temperature of the pork has reached 160F.  Tent pork tenderloin with tin foil and allow meat to sit for 10 minutes.  Slice into medallions and serve immediately.

BBQ Tips: Preheat BBQ to 400F.  Grill tenderloin, turning a few times, until internal temperature reaches 160F.  Allow loin to sit, tented, for 10 minutes before cutting.

Recommended Side Dishes:
Crispy Smashed and Loaded Potatoes
Italian Veggie Melt
Parmesan Basil Orzo
Brown Sugar Glazed Carrots

Source: The Baking Bookworm

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