While flipping through an old issue of Oprah Magazine, I stumbled upon this recipe from Michelle Bernstein, the cooking dynamo from Miami.  It sounded so delicious I ripped out the page and made it a few nights later.

I love pork tenderloin.  It is lean and flavorful and very quick to cook.  (Be careful not to overcook it!)   Just like chicken, you can marinate pork tenderloin in so many different ways giving a new flavors to the meat each time.

At first glance this recipe looked like it had alot of ingredients (something I usually shy away from) however most of them I had on hand and everything simply gets tossed into a food processor.  Easy!  I made very few changes to her recipe, the main one being roasting the tenderloins in the oven instead of grilling them.  The pork came out tender and flavorful and the sauce…oh, the sauce.  Such a burst of flavors…herbs, spice, sweetness.

Although the meat was yummy freshly cooked, what amazed me was the leftovers.  Outstanding.  I sliced the leftover pork into very thin slices (as in above photo).  Then, I toasted two pieces of whole wheat bread.  Slathered the leftover sauce on both sides of the bread, then layered on the pork slices.  That’s it.  I didn’t even need to add anything else to it.  I can’t tell you how delicious this sandwich is!  I cannot wait to make this again just to have the leftovers.  Is that even normal?

So make extra, either buy bigger tenderloins or even an extra one.  You will love this sandwich.

Here’s what you will need to make 4 servings…

Recipe

1 cup olive oil

1/4 cup fresh orange juice

1 small bunch fresh flat leaf parsley

1 small bunch fresh cilantro

1/2 bunch whole scallions, coarsely chopped

2 medium shallots, coarsely chopped

1 (1.5 inch) piece fresh ginger, peeled and coarsely chopped

3 tbsp white wine vinegar

2 tbsp fresh thyme leaves

1 medium jalapeno pepper, coarsely chopped (with some seeds and ribs)

2 tbsp light brown sugar

1 tbsp worchestershire sauce

1/4 tsp ground cloves

1/4 tsp ground all spice

2 pork tenderloins

1 tsp salt

Method

Preheat the oven to 425 degrees.  Put all ingredients (except pork and salt) into a food processor and puree until smooth.

Place tenderloins in a non reactive dish and pour half the marinade over the pork, massaging it into the pork on all sides.  Cover with plastic wrap and place in the fridge.  Marinate for at least 8 hours, up to 24 hours.  Cover and refrigerate remaining marinade.

When you are ready to cook the pork remove the tenderloins from the fridge and allow to sit out for 20 minutes or so.  Scrape most of the marinade off the pork and sprinkle with salt.  Discard marinade.  Remove remaining sauce from the fridge and allow to come to room temperature.

Roast tenderloins in the oven for roughly 20 minutes (depending on the size of the tenderloins) or until a meat thermometer reads 145 degrees.  Of course you can grill them if you are lucky enough to have a grill and an outdoor space to put a grill.  Remove from the oven, transfer to a cutting board, cover with aluminum foil and allow the meat to rest 10 minutes.  The meat should be pink and juicy.

Cut pork into 1/2 inch diagonal slices and arrange on serving platter.  Sprinkle some of the sauce over the sliced pork, serving the remaining sauce alongside.

Original recipe found here http://www.oprah.com/recipe/omagazine/recipes/200903_omag_recipe_jerk_pork