How to prepare pastured pork tenderloin on the grill or baked in the oven that is melt-in-your-mouth tender and perfect for the main meal or lunch sandwiches.
I found a pastured pork tenderloin while “freezer diving” a few weeks ago.
It was over a year old but still tasted delicious both as a main meal and as leftovers.
This is the benefit of buying quality pastured meat from a local farm. It is very fresh when you get it and so lasts even longer in the freezer.
This is quite unlike supermarket meat which can potentially be gassed and/or frozen/thawed several times before you buy it “fresh”.
I thought I would share the easy preparation steps so you could try it yourself the next time you see it available.
One method for preparing healthy pork is to marinate it for a short period of time before cooking as practiced by traditional cultures.
This careful preparation was necessary for safety and added digestibility.
The most prominent of these was the long-lived Okinawan culture where pork was a staple.
Pastured Pork Tenderloin
How to prepare pastured pork tenderloin on the grill or baked in the oven in a traditional manner that is melt-in-your-mouth tender.
- 1 pound pork tenderloin preferably pastured from a local farm
- 1-2 fresh garlic cloves coarsely chopped
- 1/2 cup whey
- 1/2 cup lemon juice
- 2 Tbl sea salt
- freshly ground peppercorns
- 2 sprigs rosemary optional
- sourdough buns optional
Trim any excess skin from the surface of the tenderloin.
Place trimmed pork tenderloin in a glass bowl.
Mix whey and lemon juice and pour over the top.
Marinate uncovered in the refrigerator for one hour.
Rinse tenderloin with filtered water and and dry thoroughly with a clean, cotton dishtowel.
Cut a large clove of garlic (or two smaller ones) into four or five pieces.
Press the garlic pieces into openings you can make in the pork tenderloin flesh deep enough in so you can almost over it over with the flesh.
Rub two tablespoons of sea salt all over the surface of the tenderloin.
Freshly grind black pepper all over the surface of the tenderloin.
Place on top rack of barbecue grill (or in the oven) which is 350-400 °F (177-204 °C) in a base of foil or foil substitute.
Cover and cook for thirty minutes. To ensure that it is done, test with a thermometer that the middle is 145-165 °F (66-74 °C) after cooking.
Slice and garnish with optional rosemary sprigs on a serving platter. Serve immediately.
Enjoy leftovers as pork sandwiches on sourdough buns with homemade barbecue sauce.
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