Excellent Pork Roast – Recipe
Eastern Europeans use pork to prepare a myriad of dishes, as well as the ever so popular smoked sausage, kobasa (also known as kielbasa, kovbasa).
While traveling to Ukraine and Poland, we even enjoyed pizza made with kovbasa, rather than pepperoni, or Italian sausage. It was great!
Since I stumbled upon a great price at my local grocer for pork tenderloin ($1.99/lb. vs the usual of $5.99/lb), I bought couple of them to experiment with.
Today I will post my first recipe, which is exactly the same as I found it, but since I was working with a larger piece of meat, I increased the quantity of the marinade ingredients.
You may want to check out the original site for 1 Lb. pork tenderloin recipe.
I also prepared mushrooms gravy to serve with it, rather the pan sauce in the original recipe.
- 1 cup olive oil
- 2?3 cup soy sauce (I used Low Sodium)
- 1?2 cup red wine vinegar
- 2 Tbs of lemon juice
- 1/4 cup Worcestershire sauce
- 1/3 cup fresh parsley, finely chopped (or 2 Tbs dried)
- 2 Tbs dry mustard
- 1 Tbs. cracked black pepper
- 8 garlic cloves, chopped
- 2.5 lbs. Pork Tenderloin (trimmed of fat and the silver skin)
- Combine all marinade ingredients in a large zip-lock bag (I used 1 gallon bag).
- Reserve 1/3 cup of marinade for later use.
- Gently place the pork tenderloin in the bag with the marinade. Zip it up, place it in a bowl, and refrigerate.
- Let the meat marinate for at least 3-4 hours. My meat was in the marinade for 2 days, due to lack of time to cook.
- Preheat oven to 350 degrees F.
- Remove the meat from the marinade, place it in a hot skillet over medium-high heat, and brown on all sides , for 2-3 minutes. Set aside the bag with the marinade.
- Place the browned meat in a shallow baking pan, on the middle oven rack, and roast for about 60 minutes, or until the meat thermometer placed in the middle of the thickest section of the meat, reaches 145 degrees F.
- The original recipe states the meat temperature to reach 160, but I think this dries out the meat too much.
- I was basting the meat every 15 minutes, with the marinade left in the bag.
- Remove the roast from the oven, cover it with foil, and let it rest for 15-20 minutes, before slicing.
- The meat still continues cooking inside, while cooling on the outside.
- I sauteed 12 oz of cleaned, sliced, white mushrooms, with chopped onions and garlic, in olive oil. Then mixed in 1/3 cup of reserved marinade. Mixed well 1 Tbs. of Wondra flour (you can use plain white flour, or corn starch) with 1/4 cup of heavy cream, and added to the mushrooms. Brought it all to boil, added 1 Tbs. of chopped dill weed.
- You may want to taste the sauce for additional salt and pepper, but remember the marinate is already well-flavored.
If you want to make the Pan Sauce, please check out the original blog.