Pork Tenderloins

Ingredients

3 pounds of Pork Tenderloin

4 cloves of garlic, slivered or minced

4 tbsp honey

2 tbsp Dijon mustard

2 tbsp fresh Orange Juice

¼ cup Soy Sauce

3 tbsp Olive Oil

1 tbsp Herbs de Provence

Salt and pepper to taste

Instructions

Preheat the oven to 350*

Cut the Tenderloin in half

Poke ½ inch deep holes in the top of the tenderloins

Using a fork or spoon, push the garlic slivers or minced garlic into the holes you made

In a small bowl combine the honey, soy sauce, orange juice, dijon mustard, salt and pepper and the Herbs de Provence

Stir to combine well

Slowly add in the Olive oil using a whisk, whip until combined

Place the pork tenderloin halves into a 9×13 baking pan

Pour the sauce mix over the top of the tenderloins that are in the pan

Bake for 45 – 50 minutes or until the internal temperature reaches 145*

Let the meat rest for 10 to 15 minutes before slicing.

Enjoy!

Nutrition Information:

SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp for Aguachile Verde?

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While fresh shrimp is recommended for the best flavor and texture, you can use frozen shrimp if needed.

Make sure to properly thaw and drain the shrimp before using them in the recipe.

How long should I marinate the shrimp and onions?

It is recommended to refrigerate the shrimp and onions in the lime juice marinade for 20-30 minutes.

This allows the flavors to infuse into the shrimp while keeping them tender and flavorful.

Can I adjust the spiciness of Aguachile Verde?

Absolutely! The spiciness can be adjusted to your liking by adding more or fewer chiles serranos.

Start with a smaller amount of serranos and adjust gradually to achieve the desired level of heat.

Can I make Aguachile Verde ahead of time?

While Aguachile Verde is best served fresh, you can prepare the shrimp and onion marinade ahead of time and keep it refrigerated.

However, it’s recommended to add the remaining cucumbers and avocado slices just before serving to maintain their freshness and texture.

Can I serve Aguachile Verde with something other than tortilla chips?

Yes, Aguachile Verde is traditionally served with tortilla chips, but you can also enjoy it in other ways.

It can be served as a topping for tostadas, as a refreshing seafood salad on its own, or even as a filling for tacos or quesadillas.

How do I know when the Pork Tenderloins are cooked through?

The internal temperature is the best way to determine if the pork tenderloins are cooked properly.

Use a meat thermometer to check that the internal temperature reaches 145°F (63°C). This ensures that the pork is safe to eat and will be juicy and tender.

Can I marinate the Pork Tenderloins in advance?

Yes, you can marinate the pork tenderloins in advance to enhance the flavor.

Simply combine the garlic, honey, Dijon mustard, orange juice, soy sauce, herbs, salt, pepper, and olive oil in a bowl.

Place the pork tenderloins in a resealable bag or a covered dish, pour the marinade over them, and refrigerate for at least 30 minutes or up to overnight.

Can I use dried herbs instead of Herbs de Provence?

Yes, if you don’t have Herbs de Provence, you can use a combination of dried herbs such as thyme, rosemary, oregano, marjoram, and basil. Use about 1 teaspoon of each dried herb or adjust to your taste preferences.

Can I grill the Pork Tenderloins instead of baking them?

Absolutely! Pork tenderloins can be grilled for a delicious smoky flavor. Preheat the grill to medium-high heat and grill the tenderloins for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Basting with the sauce while grilling will add extra flavor.

What can I serve with Pork Tenderloins?

Pork tenderloins pair well with a variety of side dishes.

You can serve them with roasted vegetables, mashed potatoes, steamed rice, or a fresh salad.

Consider adding a side of sautéed greens or a tangy coleslaw to balance the flavors.