Juicy Baked Pork Tenderloin

Well, I'm not a real fan of Pork dishes.  However, Mary Ann found a great recipe for Pork Tenderloin which we cooked last night.  They recommend cooking the Pork to an internal temperature of 145, but I took it out at 135.  It was perfect. 

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 1 tablespoon paprika
• 2 teaspoons EACH: onion powder and garlic powder
• 1 teaspoon EACH: oregano, salt, and pepper
• 1 tablespoon cooking oil
• ½ cup beef broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter
• Minced parsley, to serve

Procedure

This is the juiciest baked port tenderloin recipe ever.  It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

1. Preheat oven to 400 degrees.  Dry the prok tenderloin well with paper towels.
2. Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl.  Rub the spic mix over all sider of the pork and let stand for 10 minutes. 
3. Heat the oil in a large frying pan over medium-high heat.  Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins withou them touching.  Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
4. Move the pork to a baking dish.  Return the pan to the heat and add the beef broth (see not below).  Scrape the bottom of the pan to remove any fawn and then cook for about 1 minute until the sauce reduces to ¼ cup. 
5. Important note:  If the sauce has black bits, tip the pan and remove the black bits with a spoon.  
6. Pour the sauce over the pork.
7. Pour the apple cider vinegar over the pork and then dot the top with butter. 
8. Cover the baking dish with foil.
9. Bake the pork for about 20 minutes, or until it reaches and internal temperature of 130 to 135 degrees.
10. Let the prok rest for 5 minutes before slicing into ¼ to ½ inch thick rounds.
11. Sever with a little parsley for color.

Two Great Books - One on Smoking Meat and One on Meat

Today, I was having my hair cut at Manny G's Barbershop in Novato, California.  We started talking about BBQ and cooking.  I mentioned that I use two great cookbooks for doing meats.  One is a complete cookbook on Meat while the other focuses on Smoking Meat.  So, here are the two reference books.  Enjoy.

The Complete Meat Cookbook by Bruce Aidells and Denis Kelly.

Of particular interest to me are these recipes.

• Prime Rib
• Rack of Lamb
• Veal Scallopini

The Essential Guid to Real Barbecue Smoking Meat by Jeff Phillips

Of particular interest to me are these recipes.

• Brining
• Smoked Chicken
• Smoked Salmon