Pork Tenderloin

I'll start this post by saying this, if you don't have a cast iron frying pan, go out and buy yourself one. Mine was a gift from Brent a few years ago, and we have never been disappointed with the results. It is one of the best ways to cook beef and pork, searing to start, and finishing in the oven. The following is one of my favourite recipes.

Pork Tenderloin with Ginger Citrus Marinade
- 1 pork tenderloin
- 1/2 cup tamari or soy sauce
- 1/4 cup sesame oil
- heaping tablespoon minced ginger
- salt and pepper
- juice from sweet mandarin or half an orange

Mix everything but tenderloin in bowl. Add pork, turning to coat. Marinate for 30 minutes, turning once or twice.

Preheat cast iron pan over medium heat* with a tablespoon of oil. Place tenderloin in pan, searing on each side.

Transfer to 350F oven for 12 minutes. Once pork has cooked, let rest on cutting board tented with foil for 10 minutes, until pork is cooked through but still slightly pink inside.

Slice and serve with rice or potatoes and vegetables.


*Cast iron pans should always be heated to medium heat. This is the optimum temperature at which the pan will cook evenly.