There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette.
When is pork done?
Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).
- 2 tsp cinnamon 10 mL
- 1 tsp allspice 5 mL
- 1/2 tsp cloves 2 mL
- 1/2 tsp hot paprika 2 mL
- 1 tsp salt 5 mL
- 1 tsp pepper 5 mL
- 1/2 tsp mustard powder 2 mL
- 1/2 tsp garlic powder 2 mL
- 2 Tbsp coconut palm sugar 30 mL
- 2 oz pork tenderloins about 11(330 g) each
- 1 Tbsp extra-virgin olive oil 15 mL
- 2 Tbsp extra-virgin olive oil 30 mL
- 1 Tbsp apple cider vinegar 15 mL
- 1 Tbsp diced shallot 15mL
- 1/4 tsp Dijon mustard 1 mL
- Pinch of salt
- Pinch of pepper
- 4 cups arugula 1 L
- 2 Tbsp pomegranate seeds for garnish, 30 mL
- Combine all rub ingredients together and stir well. Coat tenderloins thoroughly with rub mixture. Refrigerate for up to 12 hours. You’ll achieve the best flavour by allowing the rub to infuse for several hours, but even if you only have a short time, the flavour shines through.
- Preheat oven to 350 F (175 C). Brush baking pan with 1 Tbsp olive oil. Allow tenderloins to stand at room temperature for 30 minutes before cooking. Roast for 15 to 20 minutes, or until pork achieves an internal temperature of 145 F (63 C). Remove from oven, cover pork, and let it rest for 15 minutes while you prepare salad.
- In large bowl, mix olive oil, vinegar, shallot, mustard, salt, and pepper together, and gently toss with arugula. Arrange leaves on large platter. Slice pork and arrange over salad. Garnish with pomegranate seeds.
