Seared Pork Tenderloin with Garlic Rice and Green Goddess
Yield: 2 people | Prep. Time: 20 minutes | Cook Time: 30 minutes
- One 2-3 pound Pork Tenderloin
- Salt and Pepper
- 1/2 cup Brown Rice
- 3 cloves Garlic, Minced
- 1 sprig Tarragon, Blanch in hot water for 20 seconds, remove, ice bath to cool, strain
- 1/2 bunch Curly Parsley, Blanch in hot water for 20 seconds, remove, ice bath to cool, strain
- 1 bunch Basil, Blanch in hot water for 20 seconds, remove, ice bath to cool, strain
- 2 cloves Garlic
- 2 fillets Anchovies
- 1 tsp Apple Cider Vinegar
- 1 tsp Honey
- 1/4 Shallot
- 1/2 cup Mayonnaise, fresh or store bought
Preheat the oven to 375 °F.
Remove the pork tenderloin from the fridge 30 minutes before you will start the cooking process to bring the meat up to room temperature. Completely rub the outside of the meat with your favourite spice rub. Place a large skillet over medium high heat, preferably a cast-iron pan. Add 2 tbsp of oil to the pan and carefully place the pork tenderloin in the pan, fat cap down first. Sear each side of the pork loin until golden brown, 1.5-2 minutes each side. When each side has been seared remove from pan and place on a sheet tray lined with parchment paper. Place the tray in the oven and cook to desired doneness. Because we are slow roasting the pork loin it will take longer then usual but the results are amazing. Remove when the pork loin has reached an internal temperature of 145 °F or is cooked to your desired internal temperature. After cooking let rest and loosely cover with tin foil for 15 minutes before carving.
Place a medium pot over low heat. Add 1 cup water and add rice. Loosely cover with a lid and let cook for 20-22 minutes untouched. When finished the water should be completely evaporated. Remove grains from pot and lay out on a sheet tray to cool. In the mean time place a medium size pan over medium-low heat. Add 2 tbsp oil and the minced garlic. Add the rice and sauté for 3 minutes while constantly stirring. Remove after 3 minutes and season with salt to taste. Serve.
Place all ingredients into a stand up blender. Blend on high till fully incorporated, remove from blender and place in fridge for 30 minutes before use.