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chefruthie said:This is an excellent show recipe. I sold 3 bakers at my last show with only 4 guests there!!! I made the BBQ sauce from the sweet and smoky rub and everyone bought at least 1 of those.
To properly rinse a pork tenderloin, first remove it from its packaging and place it under cold running water. Use your hands to gently rub the surface of the meat, removing any debris or excess juices. Pat the tenderloin dry with paper towels before moving on to the next step.
Yes, it is recommended to remove the silver skin from a pork tenderloin before cooking. This tough membrane can prevent the flavors of the marinade or rub from penetrating the meat. Use a sharp knife to carefully remove the silver skin by sliding the blade under the membrane and cutting it away.
To make a lemon and garlic rub for a 1.7lb pork tenderloin, combine 2 cloves of minced garlic, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix all ingredients together and rub it onto the surface of the pork tenderloin before cooking.
Yes, you can use a different type of citrus for the rub. Some other options include orange, lime, or grapefruit. You can also experiment with different herbs and spices to create your own unique rub for the pork tenderloin.
It is recommended to let the pork tenderloin marinate for at least 30 minutes, but you can also marinate it for up to 24 hours. This will allow the flavors to fully infuse into the meat and make it more tender and flavorful.