This recipe is brought to you by the American Institute for Cancer Research. Read more from AICR on the anti-cancer potentials of limes and the links garlic has to lower the risk of stomach and colorectal cancers here.
Ingredients:
- 4 large cloves of garlic, minced
- 3 Tbsp. fresh lime juice
- 2 Tbsp. olive oil, divided
- 1 tsp. unsulphured blackstrap molasses
- 1 tsp. low-sodium soy sauce
- 1/2 tsp. chili powder, or to taste
- salt and freshly ground black pepper
- 1 1/2 lb. pork tenderloin
- 1 small red apple, optional for garnish
Preheat oven to 375 degrees F.
In a large mixing bowl combine garlic, lime juice, 1 tablespoon oil, molasses, soy sauce, chili powder, salt and pepper.
Place tenderloin in bowl, turning to completely coat with marinade.
Heat a large ovenproof pan or cast iron skillet over high heat. Add remaining oil. When oil is hot use tongs to place meat in skillet, being careful to avoid splatter. Turn tenderloin every 2-3 minutes for even searing to seal in juices.
Remove pan from burner. Pour remaining marinade over meat and brush to coat well. Add 3 tablespoons of water to bottom of skillet, not on tenderloin.
Place pan in oven. Cook approximately 30 minutes or until a meat thermometer inserted into center reads 145 degrees. Remove skillet from oven and allow tenderloin to rest for 5 minutes before slicing.
For garnish, if using, cut apples into thin slices.
Cut tenderloin diagonally in 1/4-1/2 inch slices. Arrange slices on plate, garnish with apple slices, and drizzle with remaining juice from pan.
Ingredients:
- 4 large cloves of garlic, minced
- 3 Tbsp. fresh lime juice
- 2 Tbsp. olive oil, divided
- 1 tsp. unsulphured blackstrap molasses
- 1 tsp. low-sodium soy sauce
- 1/2 tsp. chili powder, or to taste
- salt and freshly ground pepper, to taste
- 1 1/2 lb. pork tenderloin
- 1 small red apple, optional for garnish
Directions:
Preheat oven to 375 degrees F.
In a large mixing bowl combine garlic, lime juice, 1 tablespoon oil, molasses, soy sauce, chili powder, salt and pepper. Place tenderloin in bowl, turning to completely coat with marinade.
Heat large ovenproof pan or cast iron skillet over high heat. Add remaining oil. When oil is hot use tongs to place meat in skillet, being careful to avoid splatter. Turn tenderloin every 2-3 minutes for even searing to seal in juices.
Remove pan from burner. Pour remaining marinade over meat and brush to coat well. Add 3 tablespoons of water to bottom of skillet, not on tenderloin.
Place pan in oven. Cook approximately 30 minutes or until a meat thermometer inserted into center reads 145 degrees. Remove skillet from oven and allow tenderloin to rest for 5 minutes before slicing.
For garnish, if using, cut apple into thin slices.
Cut tenderloin diagonally in 1/4-1/2 inch slices. Arrange slices on plate, garnish with apple slices, and drizzle with remaining juice from pan.