10 or more servings
YouTube instructional video is at the bottom
What you’ll need
3 pounds Pork Tenderloin
Olive oil
Creole mustard (Zatarain’s)
Liquid smoke
Sugar
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s pork and veal magic
1 yellow onion
Garlic
Fresh or dried rosemary
Tools you’ll need
10 x 15 inch roasting pan with rack
Food processor
Meat thermometer
Preparation of seasonings
Step 1- Chop 1/2 of a yellow onion and Slice 12 to 15 cloves of garlic into thin slices. Chop 1/8 cup of fresh rosemary until minced.
Marinade
Step 2- Add entire contents of the chopped yellow onion, 2 to 4 slices of garlic from the garlic slices, 1 1/2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s pork and veal magic, 2 tablespoons liquid smoke, 2 tablespoons Creole mustard, 2 teaspoons finely chopped rosemary and 1 teaspoon sugar into food processor. Blend for 1 minute or until the mixture forms a paste.
Marinating the pork tenderloin
Step 3- Rinse Pork tenderloin with cold water, pat dry with napkins and place onto a chopping board. Poke 24 holes into pork tenderloin using a serrated knife. Add garlic slices into each individual hole.
Step 4- Place pork tenderloin into a large bowl or zip lock bag. Add entire contents of the Marinade and coat the pork tenderloin with the marinade. Cover with lid and place into fridge for 3 to 4 hours or overnight.
Step 5- Place pork tenderloin onto chopping board and add 1 tablespoon of olive oil. Coat pork tenderloin with oil. Once done lightly sprinkle salt, Tony Chachere’s creole seasoning, Chef Paul prudhomme’s pork and veal magic and finely chopped rosemary on to both sides of pork tenderloin.
Baking the pork tenderloin
Preheat oven to 325 degrees.
Note- Baking times vary depending on the size of the pork tenderloin.
Step 6- Add pork tenderloin into roasting pan and place into a preheated 325 degree oven and bake for 1 hour and 20 minutes or until internal temperature of the pork tenderloin reaches 160 degrees using a meat thermometer. Once the temperature has been reached, remove pork tenderloin from oven. Let cool for 10 to 15 minutes before serving.
YouTube instructional video
