Monday, September 19, 2011

Honey-Key Lime Pork Tenderloin

I love roasting pork tenderloin on a busy school night. All I have to do is heat the oven to 350 degrees, season the meat, pop it in the oven, and - voilà! - an hour later, dinner is ready!

Tonight I used 2 T minced garlic, 2 T honey, juice from 3 key limes. I rubbed the mixture over the entire tenderloin, placed it in a baking dish, and covered it with foil. I roasted it in the oven, covered, for 50 minutes, then finished off the hour uncovered.

I served this with roasted cauliflower from our High Ground Organics CSA box, steamed beets from Belle's garden, and a fiery tomato-quince chutney.

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