A real pork project
A Pinch of Salt
By Donna Marie Riani
Over the years I have played host to people visiting Oregon for the first time. Professionally, I would host group tours that would pass through Lincoln City for the day. It was the perfect opportunity to let people know all of the things that are made or grown in Oregon and let me tell you it is one long, delicious list. Since I only had one chance to impress them, I would serve them a three-course meal I called the “Uniquely Oregon Menu.”
One of the stars of the show was Carlton Farms pork tenderloin. Almost without fail, every group tour would tell me that was the best meal they had on their trip. All of the food was prepared very simply, to let the quality shine through. So it didn’t have as much to do with my cooking skills as it did the superb quality of the foods served.
Carlton Farms is located in Carlton, in the heart of the Willamette Valley. They have been raising their meat humanely and naturally since 1956. It is a family-run business and much of what they do is done by hand. Their products can be found in several local grocery stores.
I love making their pork tenderloin. They are generally petite which makes them quick-cooking and, when cooked properly, are fork tender. When cooking pork there are a few things to remember. It should be cooked to an internal temperature of 145 degrees. It should still be slightly pink inside. Back in the day, people were so fearful of undercooking pork, that they would inadvertently overcook it, ending up with something that could be used for shoe leather or as a weapon. Don’t make that mistake.
A thermometer is your best friend when cooking meat. You can get a digital thermometer for around $15. A small investment to ensure perfectly cooked meat. Another tip is to take the time to sear the pork. When you sear it and take the time to brown it, you are adding another layer of flavor. My last tip is to let the pork rest before you slice it, so you don’t lose all those juices. Pork tenderloin only needs to rest for about three minutes. Thick pork chops and roasts should rest for about five minutes. Follow these guidelines and you will have delicious pork every time.
This recipe is one I have been making for years. You just can’t beat the flavor of roasted meat with a simple pan sauce. It’s crazy good. This recipe will feed six people.
Spice Rubbed Pork Tenderloin with a Pan Sauce
• 2 pork tenderloins, about 1 pound each
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon cooking oil, your choice
• 1/2 cup chicken or beef stock, your preference
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter
Preheat the oven to 400 degrees. Pat the pork tenderloins dry with paper towels. This will ensure that the pork sears and gets brown.
Mix the paprika, onion powder, garlic powder, salt and pepper together. Rub the spices all over the tenderloins.
Heat the oil over medium heat in a large frying pan. When the oil is hot, add the pork. Resist the urge to keep moving the pork. Let it sear undisturbed for a couple of minutes. This will allow it to really get brown. Make sure to brown all sides. This will take about six minutes total.
After the pork has been seared, place it in a shallow baking dish, then into the preheated oven and cook until it reaches an internal temp of 145 degrees. This will take about 18 to 24 minutes.
While the pork is roasting you can get started on the pan sauce. In the frying pan that you seared the pork in, be sure to remove any blackened, burned bits that might be in the pan. Place the pan over medium heat and add the stock and the vinegar. Be sure and scrape up any brown bits from the bottom of the pan. You want these to become part of the pan sauce. Bring this mixture to a boil and continue to boil until it’s reduced by half. This will only take a minute or two.
Turn off the heat and whisk in the butter and a pinch of salt. Set it aside until ready to use.
Once you’ve removed the pork from the oven and allowed it to rest, you can slice it as thick or thin as you like. I love thin slices about a quarter-inch.
Plate the pork tenderloin and spoon over the pan sauce.