Low and Slow Pork Tenderloin in Herbs

With apologies to my blogging friends at the Cynical Cook and Eat Twin Forks. I am far to messy in the kitchen to photo document my culinary misadventures. But, every once in a while I get something right and that's what happen with this evenings experiment.

Low and Slow Pork Tenderloin in Herbs:

INGREDIENTS:

3/4c - red wine vinegar

1/4 - stick of butter

2 - teaspoons of seasoned salt

1 1/2 - teaspoons of dried thyme

1 1/2 - teaspoons of dried oregano

1 1/2 - teaspoons of garlic powder

1/4 - teaspoon of black or white pepper

2 - boneless pork tenderloins

DIRECTIONS:

1 - In a medium sauce pan combine the red wine vinegar, butter, and herbs. Bring to a rolling boil and simmer for 3 minutes.

2 - Light brush the bottom of a slow cooker (Crock Pot) with olive oil. Place tenderloins in crock pot on high. Pour simmering herb mixture over the tenderloins and allow to cook for two hours or until internal temperature reaches 160 degrees F.

3 - Remove pork loins from crock pot wrapping in alumium foil and let rest for 10 minutes.

4 - Unwrap and lightly seer on a grill for about 5 min per side.

This produces a tender, flavorful pork loin that is far from the run of the mill. Slow cooking in the vinegar and herbs infuse the loins with the flavor of the herbs and naturally lock in moisture. Despite what you may think, the loin will not have a strong vinegar flavor, but will take on the flavor of the herbs.

Jamaican Inspired Pork Roast

If you're looking to spice up a traditional American dish try this dry rub on your next pork loin roast. It's not a true Jamaican Jerk Pork roast, but it contains most of the seasonings that you would find in a traditional dry jerk rub.

This isn't a true jerk seasoning, hence it being Jamaican “inspired”.

First make the a pseudo-jerk dry rub:

Ingredients:

1 – tablespoon dry onion flakes
1 – tablespoon of onion powder
1 – tablespoon of garlic powder
2 – teaspoons of kosher salt
1 – teaspoon of coarsely ground black pepper
1 – teaspoon of cayenne pepper
1 – teaspoon of all spice
1 – teaspoon of dried thyme
¼ – teaspoon of ground nutmeg
¼ – teaspoon of ground cinnamon


Combine all spices in a mixing bowl and mix.

Open and dry tenderloin (3-4 lbs.) and rub mix onto meat, refrigerate for at least two hours to let the roast absorb the spices.

Wrap tenderloin in aluminum foil, kind of form a bit of a bowl so none of the juices can leak out. Roast in the over at 325 degree. A good rule of thumb, roast about 35 min per pound of pork loin.

In Jamaica sweet potatoes are often paired with pork or other jerked meats. So I would suggest some baked sweet potatoes with real butter and sprinkled lightly with cinnamon and brown sugar.