Pastured Pork Tenderloin | Healthy Home Economist

Crguk-Wine

How to prepare pastured pork tenderloin on the grill or baked in the oven that is melt-in-your-mouth tender and perfect for the main meal or lunch sandwiches.

sliced pork tenderloin with asparagus on blue plate

I found a pastured pork tenderloin while “freezer diving” a few weeks ago.

It was over a year old but still tasted delicious both as a main meal and as leftovers.

This is the benefit of buying quality pastured meat from a local farm. It is very fresh when you get it and so lasts even longer in the freezer.

This is quite unlike supermarket meat which can potentially be gassed and/or frozen/thawed several times before you buy it “fresh”.

I thought I would share the easy preparation steps so you could try it yourself the next time you see it available.

One method for preparing healthy pork is to marinate it for a short period of time before cooking as practiced by traditional cultures.

This careful preparation was necessary for safety and added digestibility.

The most prominent of these was the long-lived Okinawan culture where pork was a staple.

pork tenderloin slices on blue plate with asparagus spears

Pastured Pork Tenderloin

Instructions

  1. Trim any excess skin from the surface of the tenderloin.

  2. Place trimmed pork tenderloin in a glass bowl. 

  3. Mix whey and lemon juice and pour over the top.

  4. Marinate uncovered in the refrigerator for one hour.

  5. Rinse tenderloin with filtered water and and dry thoroughly with a clean, cotton dishtowel.

  6. Cut a large clove of garlic (or two smaller ones) into four or five pieces.

  7. Press the garlic pieces into openings you can make in the pork tenderloin flesh deep enough in so you can almost over it over with the flesh.

  8. Rub two tablespoons of sea salt all over the surface of the tenderloin.

  9. Freshly grind black pepper all over the surface of the tenderloin.

  10. Place on top rack of barbecue grill (or in the oven) which is 350-400 °F (177-204 °C) in a base of foil or foil substitute.

  11. Cover and cook for thirty minutes and test with thermometer that it is 145oF to 150oF when cooked.

  12. Slice and garnish with optional rosemary sprigs on a serving platter. Serve immediately.

  13. Enjoy leftovers as pork sandwiches on sourdough buns with homemade barbecue sauce.

Nutrition Facts

Pastured Pork Tenderloin

Amount Per Serving (0.25 pound)

Calories 154
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Polyunsaturated Fat 0.6g

Monounsaturated Fat 2.7g

Cholesterol 75mg25%

Sodium 56mg2%

Potassium 407mg12%

Protein 23g46%

Iron 1.36mg8%

* Percent Daily Values are based on a 2000 calorie diet.

pastured pork tenderloin with rosemary sprigs wooden background