| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Red pepper |
| 3/4 |
lb |
Pork tenderloin |
|
|
Lime wedges and fresh cilantro garnish |
|
|
Lime mayonnaise; recipe follows |
| 1 |
|
French baguette; thinly sliced, optional |
INSTRUCTIONS
HGTV Recipes - Episode 213
1. Combine garlic, paprika, salt, oregano, cumin, and ground peppers in a
small bowl.
2. Trim tenderloin with a sharp knife. Rub seasoning mixture over pork.
Wrap and refrigerate overnight.
3. Remove pork from refrigerator 30 minutes before roasting.
4. Preheat oven to 425 degrees.
5. Unwrap pork, place in roasting pan, and roast 20 to 25 minutes, or until
thermometer reads 155 degrees in thickest part of tenderloin. Tenderloin
will continue to cook until it reaches 160 degrees.
6. Allow roast to rest on counter for 10 to 20 minutes.
7. May be served as a main dish or thinly sliced and served on French bread
with a dollop of lime mayonnaise. Garnish with lime wedges and cilantro.
Makes about 40 appetizers or 3 to 4 entree servings.
Posted to bbq-digest by Carol McKaskill <<mckaskill@hwy97.net> on Jun 11,
1999, converted by MM_Buster v2.0l.
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