For what it’s worth, I know way too much about cooking pork. I had a lot of pork growing up due to my dad’s job at a pork processing plant, to the point I refused to eat it in college. Now, my budget-conscious palette has made peace with the other white meat.
In my opinion, perfect pork preparation has three parts: A marinade, seasoning and a quality cut of pork. Today I came up with a new pork recipe, with fresh Thai basil and mint leaves:
Mint Thai Basil Pork Tenderloin
2 lbs pork tenderloin
12-15 fresh mint leaves
10-12 Thai basil leaves
1 cup sliced mushrooms
1/4 cup extra virgin olive oil.
1 cup of water
1/2 tbsp Lawry’s Season Salt
1/4 tbsp Garlic salt
1 tbsp crushed garlic.
1. Mix olive oil, water, Lawry’s, garlic salt, and crushed garlic together in a small bowl, set aside.
2. Take pork tenderloins and cut along natural grain lines. I also like to cut mine against the grain into 5” by 5” pieces after I properly trim it. When trimming, keep as much fat on each piece as possible.
3. Put pork and mushrooms into a 9×9 pan.
4. Add mint leaves and then the Thai basil leaves on top.
5. Pour marinade over the other ingredients. Make/add more marinade as needed.
6. Cover or lid the pan and put it in the refrigerator for 4 hours.
7. After letting the marinade soak in, preheat oven to broil at 375°.
8. Broil for one hour.
Originally, I planned to cook the pork for 45 minutes but I underestimated thus my recommendation of an hour. I added garlic Israeli couscous and some sliced cucumbers I picked up at a farmer’s market as side dishes. It paired well with New Belgium’s La Folie, a wood-aged sour brown beer. I wasn’t even planning to pair it with beer or wine, but I was so surprised to see La Folie at my local HyVee that I had to have it.