A Loin of Tender Pork
Pan seared Niman Ranch Pork Tenderloin with a Sriracha and honey pan sauce reduction served with sautéed green beans and baked sweet potato.
First thing is first, wrap a couple of sweet potatoes each in tin foil and bake at 350 degrees in the oven for a little more than an hour. I should have put them on a baking sheet, because the sugars and other juices from the potato leaked out, smoked up the oven, and it was a quite a mess.
Trim and skin the pork tenderloins of the silver skins and excess fat. This really isn’t necessary, but its not too difficult after a few tries. Kosher salt and pepper each side and allow them to come to room temperature. With a little bit of olive oil in the pan, I carefully had to fit all 12 inches of pork tenderloin in a 9 inch pan. Just take your time and sear top and bottom for about 5-7 minutes.
After searing each pork tenderloin, place them on a baking sheet in the oven at 350 degrees for 8-10 minutes depending on your preference of doneness. Allow to rest, covered with tin foil for 10 minutes.
Head back to the stove to start the sauce by deglazing the pan with 16 ounces of chicken stock and scraping all the burnt bits off the bottom of the pan with a wooden spoon. Add about two table spoons each of Sriracha and honey and let it reduce by half. One of my dinner guests recommended that I should have let the sauce reduce more, but I was getting hungry, it was getting late, and I didn’t want to wait any longer.
Snap the ends off the green beans, and put them in a sauté pan with some lime juice, olive oil, Kosher salt and black pepper on medium high heat for about 6-8 minutes. I like my veg al dente. If you prefer yours a little softer, turn the heat a little lower and cook for a little longer.