- -2 Tbsp. coarse salt
- -2 Tbsp. sugar
- -1 tsp. garlic powder
- -1 tsp. bay powder or 2 bay leaves
- -pinch of red pepper flake
- -1 tsp. coarsely ground black pepper
Cover the meat with water and stir in all the seasonings until dissolved. Allow to brine (refrigerated) for up to 8 hrs. Remove from the brining solution and bring to room temp. 30 min. before cooking.
- -1 sm. yellow onion, finely diced
- -1 1/2 c. fresh pineapple, diced (canned OK in a pinch)
- -3/4 c. pomegranate arils (“seeds”)
- -2 Tbsp. cilantro (fresh coriander), chopped
- -1 clove garlic, minced
- -1/2 mango, peeled, seeded, and diced
- -dash of ground red chilis or cayenne pepper
- -juice of 1 1/2 limes
- -salt and pepper, to tast
Preheat the oven to 425F. Combine the salsa ingredients and chill for 20 minutes while you prepare the meat.
- -1 pork tenderloin (mine was a little over 1 lb.)
- -2 tsp. sweet paprika
- -1/2 tsp. garlic powder
- -1/2 tsp. unsweetened cocoa powder
- -3/4 tsp. salt
- -1/2 tsp. ground black pepper
- -1 tsp. cumin
- -1/4 tsp. dried oregano
- -vegetable oil, for searing
- Trim as much visible fat and silverskin (white/shiny muscle membrane) from the meat as you can. Mix the remaining dry ingredients in a small bowl, then rub all over the tenderloin using your hands. Heat a few tablespoons oil in a large skillet or roasting pan until almost smoking. Add the meat to the pan and do not move until the bottom is very brown. Repeat on all sides.
- Remove the meat to an oven-safe glass pan (if not using a roaster) and cover with foil. Roast @ 425F for 14-20 min., or until done to your liking. It’s OK if the center is faintly pink. If the meat feels firm but slightly springy to the touch, it’s done.
- Place the meat on a clean cutting board and tent with foil for 5 min. while you assemble the side dishes on plates. (Black beans and rice are nice accompaniments.)
- Once the meat has rested, slice thinly on the diagonal and serve topped with the salsa. Add salt and pepper to taste.