Pork Tenderloin Roast Lombo à Paulista Food

FOOLPROOF ROASTED PORK TENDERLOIN

Steps:

• 1. Place thawed pork tenderloin in a gallon Ziploc bag (I use Hormel original tenderloin, about 1.5 lbs.). Add olive oil, granulated onion, granulated garlic, salt, pepper, Italian seasoning, oregano, optional red pepper flake, dried rosemary, or any other herb that you love with pork.
• 2. Seal bag and remove as much air as possible to make sure that the seasonings completely coat the pork tenderloin. Put in refrigerator for at least 1 hour or longer.
• 3. Preheat oven to 425°F. (This is not a typo.) Line a casserole or small baking dish with aluminum foil for easy cleanup, if desired. REMOVE TENDERLOIN FROM BAG and center in a foil-lined dish.
• 4. Pour marinade over the tenderloin and bake for 15 minutes.
• 5. Turn meat over and bake another 15 minutes. Turn meat over once more and bake another 15 minutes for a total cooking time of 45 minutes.
• 6. Remove from oven and let rest for 10 minutes.
• 7. Cut into 1/4" or thicker slices and serve with your favorite side dishes. If desired make a compound butter/margarine ahead of time with a little crushed dried rosemary, thyme, and garlic. Put a small pat on each slice and allow heat to melt it into the meat. C'est ci bon!

ROASTED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
• In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
• Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
• In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

ROAST PORK TENDERLOIN

Steps:

• Combine first 6 ingredients, mixing well.
• Add all remaining ingredients except pork loin and combine thoroughly.
• Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
• Preheat oven to 350 degrees.
• Remove pork loin from refrigerator and let come to room temperature.
• Roast uncovered for 45 minutes.
• Remove from oven and let rest for 15 minutes.
• Carve into 1/4 inch slices.

ITALIAN PORK TENDERLOIN

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

PORTUGUESE PORK TENDERLOIN (LOMBO à PORTUGUESA)

Steps:

• Conserving one chopped onion and the chopped tomatoes combine remaining ingredients. Marinate the pork tenderloin for 24-48 hours. Turn frequently while marinating. Heat heavy pan and add 3 tablespoons cooking oil. Fry the pork tenderloin, turning so it will brown on all sides. When well browned, add the sauce it has been marinating it and cover and let simmer over low heat. When the sauce is dry the meat should be well done, but you can check with a meat thermometer. If the meat is not done, add a little water. When the meat is tender and the water is dry, remove the meat. Remove excess fat. Add 1 chopped onion and 2 chopped tomatoes and fry adding drops of water. Makes a good sauce. Use the excess fat that you removed from the roast to make Farofa III (see Accompaniments chapter). Serve with Farofa surrounding the sliced roast and garnish with lemon slices.

PORK TENDERLOIN ROAST (LOMBO à PAULISTA)

Steps:

• Wash tenderloin and dry with paper towel. Pierce several places with a fork and place in a baking dish. In a blender, mix the onion, salt, garlic, and lemon juice. Add bay leaf, pour over tenderloin and let marinate about 4 hours, turning occasionally. Laying the bacon strips evenly spaced on top of the roast. Place in 375 degree oven for 15 minutes. Turn down heat and continue baking at 325 degrees oven for about an hour and a half or until well browned and tender. Baste often. If tenderloin browns too quickly, cover with tinfoil to finish cooking. Remove from oven. Let rest a few minutes and slice. Arrange on a platter, garnish with lemon slices. Serve with Farofa.