This recipe for pork tenderloin was one of the first things I cooked for Traci before we got married. She loved it, and thankfully loved me from then on. This roast is simple, quick and delicious.
- 1 pork tenderloin roast, about 1 lb.
- Caraway seed
- Garlic powder
- Fresh ground black pepper
- 1 teaspoon salt, plus more to rub on roast
- 1 cup water
Remove the roast from its wrapper and rinse off. Place in a large Ziploc bag and add 1 teaspoon salt and water to marinate. Seal the bag and let marinate for about an hour, turning occasionally.
Remove roast from the bag, pat dry and place on a platter. Sprinkle liberally with the spices and rub into the roast.
Bake or grill according to the instructions on the roast package. Usually that means baking or baking at 350F for 30 min/pound. If grilling, use medium heat. Let rest for 10 min.
Cut crosswise into medallions and serve.
Prep time: 1 hour 15 min.
Cook time: 30 min.
Serves: 4.
Notes
Source: Marc Tabyanan.
This roast can be grilled or baked in the oven. Usually we bake it, but during the summer we will grill the roast to keep from heating the oven.
