Recipes

Approximately 2 lbs. pork tenderloin

Marinade:

• 1 ½ cups olive oil
• ¾ cup low sodium soy sauce
• ½ cup red wine vinegar
• 1/3 cup lemon juice
• ¼ cup Worcestershire sauce
• 2 tbsp. minced jar garlic or 2 garlic cloves, minced
• 2 tbsp. dry mustard
• 1 ½ tsp. dried parsley
• Fresh ground black pepper or pepper mélange (tri-color) and salt, to taste

Using a meat fork, poke holes in the tenderloin, allowing the marinade to seep in and flavor the meat. Combine all ingredients, pour into large zipper plastic bag and add meat. Marinate in refrigerator for several hours or overnight, if possible.

Bring meat to reach room temperature before cooking.

Heat wood-fired oven to 650 - 700 degrees F.

Place meat in oven and monitor its internal temperature every few minutes with a meat thermometer. Because of the high cooking temperature, the outside will be seared which seals in the juices. It will also cook more rapidly than other methods. A two-pound pork tenderloin will cook in approximately 25 minutes, but the meat thermometer will help keep you from over-cooking and possibly drying out the cut.  Turn the meat a few times during cooking to get a golden brown, crispy outer layer.