It’s nice to allow myself the time to put care into something so gratifying! I recall my grandmother preparing roasts often, when growing up.... meat/potatoes and rice/beans were staples. It’s funny how certain recipes bring up nostalgia! #recipe#nostalgia#marinade#roasts#homecooking#foodie#cookingnerd#hillsborooregon#newseasonsmarket
1/4 cup red wine (I chose a Grenache)
1/3 cup soy sauce
1/3 cup olive oil
3-4 tablespoons chopped shallots
2-3 tablespoons honey (to taste)
5 cloves of garlic, minced (2 cloves split to stuff in center of roast)
2 tablespoons fresh chopped rosemary
2 tablespoons fresh chopped chives
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped tarragon
1-2 tablespoons stone ground mustard
1 tablespoon lemon zest
1 teaspoons crushed red pepper flakes
Freshly ground pepper
1 1/2-2 lbs. pork tenderloin
Whisk all ingredients together in a bowl. Place loin in a plastic bag/pan and pour marinade in. Squeeze out excess air and tightly seal bag. Place in refrigerator and let marinade overnight.
Take loin out of bag/pan and place in a foil lined pan.
Heat oven to 475. Lightly drizzle olive oil over marinated loin, roast 15 minutes on each side. Add remaining marinade over the pork loin. Set oven to 375, sprinkle salt and pepper over the roast, cook 30 more minutes uncovered. Allow roast to rest 10-15 minutes in enclosed foil, from lined pan. ...