Inspired by Chef Kathy's webpage about pork tenderloins, which was a hell of a lot simpler than I thought. The tenderloin came out absolutely perfect even though I didn't go through with roasting for 15 - 20min in the oven. I made my own changes and this was just such an awesome dinner!
What you'll need:
- 1 pork tenderloin
- 4 sprigs of fresh rosemary
- Avocado oil
- Coconut oil
- Sea salt (for taste)
- Freshly ground black pepper (for taste)
- 1 bag/box of sliced crimini mushrooms
1. Place tenderloin on piece of plastic wrap (plastic wrap must be large enough to wrap the tenderloin like a burrito!)
2. Season all sides with salt and pepper and oil. Place sprigs of rosemary on top (make sure to place some rosemary on the bottom too!)
3. Wrap the seasoned tenderloin up like a burrito and let marinate in fridge until about 30 minutes before cooking time
4. Preheat oven to 425F. Add some coconut oil to skillet over medium-high heat
5. Brown all sides of the tenderloin
6. Once all sides have been browned, throw the whole thing (pork tenderloin + skillet) into oven for about 5 - 10min (or until internal temperature is 145F)*
I have to mention that my meat thermometer gave me a reading of 160F about five minutes after I placed the tenderloin into the oven to roast. I let it roast for another 5min before letting the whole tenderloin rest for about 10minutes. There was a littlelittle bit of pink left in the thickest part, but everything else was cooked perfectly so I just nuked the barely pink pieces for about 30sec in the microwave and it came out just right. :)
7. Remove tenderloin from the oven and tent it with some foil. Let rest for about 10minutes.
8. Remove tenderloin from skillet and heat the drippings in the skillet over medium-high heat
9. Add mushrooms to skillet and saute until mushrooms are browned and softened
10. Carve up the tenderloin
11. Pour mushrooms over the sliced up pork and serve!