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 with juices in the pan, and set back for additional 15 min.
- Make sure to set timers each time, easy to over cook. If you like a pink center cut time by 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.