Ingredients with Measurements:
- 2 pork tenderloins (about 1 pound each)
- 1/2 cup Calvados (apple brandy)
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special Equipment Needed:
- Large resealable plastic bag
- Meat thermometer
Step-by-Step Instructions:
1. In a large resealable plastic bag, combine Calvados, olive oil, soy sauce, Dijon mustard, honey, garlic, thyme, salt, and pepper.
2. Add pork tenderloins to the bag and seal. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 400°F.
4. Remove pork tenderloins from the marinade and discard the marinade.
5. Place the pork tenderloins on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F.
7. Let the pork tenderloins rest for 5-10 minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of pork tenderloins: 145°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 11g
Saturated Fat: 2g
Cholesterol: 98mg
Sodium: 750mg
Carbohydrates: 9g
Sugar: 8g
Protein: 33g
Substitutions for ingredients:
- Pork tenderloins can be substituted with chicken breasts or beef tenderloin.
- Calvados can be substituted with apple cider or apple juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Honey can be substituted with maple syrup or agave nectar.
- Fresh thyme can be substituted with dried rosemary or oregano.
Variations:
- Add sliced apples or pears to the baking sheet for a fruity twist.
- Top the sliced pork tenderloins with a Calvados cream sauce.
- Grill the marinated pork tenderloins instead of roasting them in the oven.
Tips and Tricks:
- Make sure to let the pork tenderloins rest before slicing to ensure the juices redistribute.
- Use a meat thermometer to ensure the pork tenderloins are cooked to the correct internal temperature.
- Double the recipe and freeze the extra marinated pork tenderloins for a quick and easy meal later.
Storage Instructions:
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the sliced pork tenderloin in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through.
Presentation Ideas:
Arrange the sliced pork tenderloin on a platter and garnish with fresh thyme or parsley.
Garnishes:
Fresh thyme or parsley
Pairings:
- Serve with roasted vegetables like Brussels sprouts or carrots.
- Pair with a side salad dressed with a vinaigrette.
- Serve with a side of mashed potatoes or rice.
Suggested Side Dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes or rice
Troubleshooting Advice:
- If the pork tenderloins are not cooked to the correct internal temperature, return them to the oven for an additional 5-10 minutes.
- If the marinade is too salty, add more honey or apple juice to balance the flavors.
Food Safety Advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the pork tenderloins are cooked to the correct internal temperature.
- Discard any leftover marinade that has come into contact with raw meat.
Food History:
Calvados is a type of apple brandy that originated in the Normandy region of France.
Flavor Profiles:
The Calvados marinade adds a sweet and fruity flavor to the pork tenderloin, while the soy sauce and Dijon mustard add a savory and tangy note.
Serving Suggestions:
Serve the sliced pork tenderloin on a platter with roasted vegetables and a side salad for a complete meal.
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Region: French