- 1/4 cup lime juice
- 1 tbs olive oil (extra virgin)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp minced garlic
- 1lb uncooked lean pork tenderloin
In a small bowl add: lime juice, oil, oregano, salt and pepper. Spoon 3 tablespoons into a large, shallow glass dish or into a large ziplock bag. Add the garlic and pork to the glass dish or ziplock. Turn the meat over in the glass dish to coat and then cover (or seal bag and turn to coat pork with mixture). I prefer to let it marinade in the fridge overnight, however it can be done in as little as 4-8 hours. Cover the rest of the marinade remaining in a small bowl and pop it in the fridge (you will need it later).
Preheat the oven to 425°F. Remove the pork from the bag (if you used that method), place the pork in a shallow roasting pan (discard marinade in bag or glass dish); roast until internal temperature reaches 145°F (about 20 to 25 minutes).
Remove the pork from the oven and let it rest for about 10 minutes before thinly slicing. Stir any juices from the cutting board into the reserved sauce you had in the fridge and drizzle over the sliced pork.
If you want to play with different herbs, feel free! Oregano is what I like but if you like a bit of a sweeter tinge, try using some dried basil instead.
Roasted Broccoli with Balsamic dressing.
To go with it, why not roast some broccoli to go with your tenderloin?! Add some sliced garlic, a pinch of salt and black pepper, roast your broccoli in the oven until golden to desire, then drizzle one of your favorite balsamic dressings over your broccoli to finish it off, mmm delicious! Chop up some onions and the peppers of your choice to spice up your broccoli with a kick, just roast them along with your broccoli or steam them all together instead of roasting. (: