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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I adapted this recipe from a recipe I copied from a cookbook a while ago. It's pretty simple to make and tastes really fresh and different from most other roast pork recipes. I serve it with rice and beans and a tomato salad. Ingredients:
1 orange, zest of, grated |
1/4 cup orange juice |
3 tablespoons olive oil |
2 jalapeno peppers, sliced (discard most of the seeds) |
4 garlic cloves, chopped roughly |
1 teaspoon ground cumin |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 lb pork tenderloin |
Directions:
1. Combine all of the ingredients in a big covered dish or a gallon-size plastic storage bag. Try to squeeze out all the air.
2. Marinate in refrigerator for at least 2 hours but if possible overnight. Turn the meat/bag a few time.
3. Preheat the oven to 450 degrees. Add the meat to a roasting pan and add all of the marinade.
4. Roast at this temperature for 5 minutes, then lower the temperature to 350 degrees and roast until a thermometer shows you that the pork is 165 degrees. About 20 minutes. Don't overcook or it will dry out. Let stand for 5 minutes before you cut the roast.
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