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Sunday, May 31, 2009

A Three Timer

This Pork Tenderloin recipe is a 3-timer. What does being a 3-timer mean? Well it means I have cooked it 3 times and it has been delicious all 3 times. Even when I decided I knew the recipe well enough and improvised tonight. I always forget stuff when I do this. But dang it, I'm not a recipe follower.

Needless to say any recipe I can make three times successfully is certified by the Half Assed Housewife as fool proof. I like this recipe because of the technique more so than the actual ingredients.

Basically you rub down the meat like it's the man of your dreams. Then you throw it in a cast iron skillet to sear it for a few minutes. Move the skillet into a steamy 425 degree oven and cook the meat until it reaches an internal temperature of 145 degrees. In my oven this takes about 15 - 16 minutes if I am doing one tenderloin and closer to 20 if I am cooking two at one time.

It is uber easy and it gets a minimal number of dishes dirty. Plus it cooks relatively quickly. This is one of those 30 minute meals that only takes me 30 minutes to make instead of an hour and a half. It's relatively inexpensive for a "nice meal".

We have to double the recipe because my children eat more than NFL Linebackers. That being said, I buy my tenderloins at Central Market when they have them on sale. I bought 10 pounds last time they were on sale and had them wrapped in 2 pound packages for the freezer. I am pretty sure they are on sale for either $3 or $4 until Tuesday at CM in Plano. All told, tonight's meal set me back about $7. Six of that was for the meat and the other dollar was for a bag of egg noodles to go with. Everything else is stuff I keep in my pantry. (I have yet to use the sage the recipe calls for).

I also think it will adapt well to other seasonings and sauces I have been to lazy to explore. Another great feature of this recipe is that you can rescue some of the meat before you sauce it to make the picky people in your life happy.

Next time I find a deal on the Hormel pre-marinated varieties, I am going to try this technique with them instead.

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