Party Pork
I love this simple method of oven roasting the pork tenderloin because it makes such tender bites, great as leftovers or serves a crowd. Set out on a plater, finger food style, at your next get together with a few dipping sauces. Don't let the cook-time scare you, a little prep will make this a simple dinner.
Ingredients
- 2 lbs pork tenderloin usually 2 medium links of pork
- 2 tsp coconut or brown sugar
- 2 tsp cumin
- 1 tsp pink or sea salt
- fresh ground black pepper to taste
- 3-4 tbsp avocado oil coconut or olive oil
- 4-6 tbsp balsamic vinegar
Instructions
- Grease baking dish with 1 tbsp of oil
- Trim pork of any significant fat pieces. Kitchen shears work well.
- Sprinkle DO NOT rub 1 tsp of cumin and 1 tsp sugar on each piece of pork. Add salt and pepper.
- Drizzle around 1 tbsp of oil on each cut of pork. You can pat with hands but do not rub ingredients in, you will want to see the layer of ingredients.
- The pork can then go back in the fridge for up to over night or can go straight in the oven to cook.
- When ready to cook, pre-heat oven to 350 degrees.
- Cook for 15 minutes.
- Remove pork from oven and drizzle 1/4 cup of balsamic over the top. Return to oven for 15 minutes.
- Remove and baste pork with juices from the pan, and set back for additional 15 min.
- Total cook time should be about 45 minutes. If you pull the pork and tap the outside with your finger tip its should be firm to the touch but not rock solid. Too much give and I would put it back in for another 5 minutes.
- Important: Allow meat to rest for 10 minutes before slicing.
Notes
I often prep this pork in advance and store in a glass baking dish with a lid until ready to cook. Makes great leftovers, served warm or cold and dipped in mustard of choice. Serve with a big easy salad for dinner or set out on a pretty platter at a party along with a fruit and veggie tray.