Tender and juicy pork tenderloin with a salt crusted puffed skin based in a sweet and spicy pear, habanero and green onion glaze.
Pork tenderloin is always on the menu one way or another here. I like it because it really adapts to any flavor and if you’re looking to get rid of some stuff its the perfect vessel. When I’m making pork I try to remind myself of what works best and that something sweet plus some heat and then an acid. For the something sweet part its generally a fruit for me, so I can avoid excess sugar like honey, agave or brown sugar and also the fruit will give a unique sweetness. For the heat part I generally try to use whatever peppers I have on hand, that could range from poblano to habaneros all the way to Carolina reapers. For the acid part that could be anything from the range of vinegars out there to citrus fruit like grapefruit, lemon or lime. For this recipe I took it a step further and salt crusted it to give myself a nice crispy crusted pork but I do wish my pork had a little more fat on it. With my tips and tricks listed below you’ll have the best pork tenderloin in no time. Try this recipe out and let me know what you think!
TIPS AND TRICKS FOR THE BEST PORK:
coarse sea salt: fine salt wont compact and form a crust like coarse salt. once the steam and heat come together over time in the oven your salt should lightly separate from the skin and make a solid salt block.
removing your salt: don’t remove your salt over your sauce: better safe than sorry for this one. its too easy to accidently fling a hunk of salt into your sauce thus ruining it. so transfer your pork in a way that removes your sauce from the equation entirely. i suggesting picking it up from the grate and pouring your sauce in its serving container.
lightly chop green onions before blending: trust me i’ve learned the hard way. you want to double check you green onions for tiny thin rubber bands and you also want to cut your green onions into thirds just to help your blender out. no matter the quality of the blender once something like a green onion hooks under the blade its impossible to blend and with those habaneros blended it can be harsh with direct contact to your skin.
SIMILAR INGREDIENTS TO:
- MANGO HABANERO PORK TENDERLOIN
- PORK TENDERLOIN W/ CRANBERRY SAUCE
- PORKCHOPS W/ WHISKEY RED ONIONS AND APPLE SAUCE
ENJOY THIS RECIPE WITH:
- CRISPY SALT AND VINEGAR SEASONED HOMEFRIES
- TOMATO AND BRIE TARTLETS
- HOMEMADE CHIPS W/ CREAMY BORGONZOLA FONDUE.
- 3lb Pork Tenderloin
- 1/4-1/2c Coarse Sea Salt
- 1.5c Water
- 8 Green Onions
- 1 Sweet Pear
- 2 Habanero Peppers, seeds optional
- 2Tb Soy Sauce
- 1Tb Browning Seasoning
- 1/2tsp Nutmeg
- 1/2tsp Ginger
- 1/2tsp Cinnamon
- 1/2tsp Coriander
- 2 Bulb of Garlic, 15 Cloves
- 1/4c White Wine
- 1 Clove
- MAKE MARINADE: To make marinade combine all ingredients into the blender and blend till smooth. Let sit on the pork overnight for maximum flavor.
- PREP PORK: Once you’re ready to cook pork. Place Pork on wired sheet rack or roasting tray then place pork skin side up. Scrape off marinade and reserve at the bottom of the pan. Pat skin dry and top with sea salt.
- ROAST: Roast pork at 350 for 2.5 hours. Once salt has separated from skin remove it and roast pork at 400 for another 15 minutes to crisp remainder of skin.
- REST: Remove salt before slicing and serving!!! Rest pork for 15 minutes serve with sauce made at the bottom of the pan. Thinly Slice.