Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/2 cup arrope (grape syrup)
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the arrope, soy sauce, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Place the pork tenderloin in a baking dish and pour the arrope mixture over it, making sure to coat it evenly.
4. Roast the pork tenderloin in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F.
5. Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
6. Serve the arrope-glazed pork tenderloin with the pan juices spooned over it.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork tenderloin: 145°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 9g
- Carbohydrates: 14g
- Protein: 27g
Substitutions for ingredients:
- If you can't find arrope, you can use honey or maple syrup instead.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
Variations:
- You can add sliced onions and bell peppers to the baking dish for extra flavor and nutrition.
- You can use chicken or beef instead of pork tenderloin.
Tips and tricks:
- Make sure to let the pork tenderloin rest for 5 minutes before slicing to allow the juices to redistribute.
- You can marinate the pork tenderloin in the arrope mixture for a few hours or overnight for even more flavor.
Storage instructions:
- Store any leftover arrope-glazed pork tenderloin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pork tenderloin, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Slice the pork tenderloin and arrange it on a platter with the pan juices spooned over it.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro
Pairings:
- Serve the arrope-glazed pork tenderloin with roasted vegetables, such as carrots, sweet potatoes, or Brussels sprouts.
- A side salad or a grain, such as quinoa or brown rice, would also pair well.
Suggested side dishes:
- Roasted vegetables, such as carrots, sweet potatoes, or Brussels sprouts
- Side salad
- Quinoa or brown rice
Troubleshooting advice:
- If the pork tenderloin is not cooked through, return it to the oven and check the temperature every 5 minutes until it reaches 145°F.
Food safety advice:
- Make sure to use a meat thermometer to ensure that the pork tenderloin is cooked to a safe temperature of 145°F.
- Wash your hands and any surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
- Arrope is a traditional Spanish grape syrup that has been used for centuries as a sweetener and flavoring agent.
Flavor profiles:
- The arrope-glazed pork tenderloin has a sweet and savory flavor, with notes of grape, soy sauce, and spices.
Serving suggestions:
- Serve the arrope-glazed pork tenderloin as a main dish for dinner or a special occasion.
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Taste: Sweet, Savory, Tangy, Smoky, Caramelized