Plan in advance to marinate pork tenderloin in a garlic, rum, and lime mixture in this recipe from a famous NYC chef.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 6 large cloves garlic, peeled
- 2 small white onions, peeled and coarsely chopped
- 1 small bunch parsley, bottom stems discarded (about 1/2 cup loosely packed)
- 1 Tablespoon fine sea salt
- 1 Tablespoon freshly ground black pepper
- 1/4 cup dark rum
- 1/2 cup light brown sugar
- 1/4 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 pounds fresh pork tenderloin, trimmed of any excess fat
Preparation:
Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the olive oil, pulsing just to combine. Transfer the mixture to a small bowl.Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.
Place a skillet over medium heat. Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5 to 6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork, reads 155 degrees F.
Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices.
Yield: 4 to 6 servings
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.
