I’m sure it hasn’t escaped your attention that buying in bulk can save you money in the long run. Sure, you may not want to buy five pounds of chicken or pork at once…but if you compare the price of buying a club pack of meat versus a smaller portion, you’ll see the price per pound is significantly cheaper when you buy the larger quantity. That’s what freezers and a bit of culinary creativity are for.
A few weeks back, I purchased four pork tenderloins at Wegmans for a steal. I used two-and-a-half of the tenderloins for an Asian style pulled pork, which I will certainly make again and blog about since it was absolutely delicious. I froze the remainder of the loin and pulled it out this week for last night’s dinner, Mango Coconut Pork Tenderloin Al Forno, a recipe adapted from the Wegmans Menu Magazine. “Al Forno” is an Italian term for “at or from the oven.”
Here’s what you’ll need to feed two:
At least one pork tenderloin (The recipe calls for a Wegmans Rosemary Balsamic Marinated Pork Tenderloin. You can buy the already marinated type or if you buy in bulk, then follow my steps and marinate it yourself)
Fresh rosemary and garlic
¼ cup of Laxmi Coconut Powder (found in International Food section…I forgot to add this and it was still delicious)
2 tablespoons of Wegmans Basting Oil
3 tablespoons of Tropical Pepper Co. Mango Coconut Sauce (or any brand for that matter)
½ Panko Bread Crumbs
2-3 scallions, thinly sliced
The day before you cook this, you’ll want to marinate your tenderloin. First poke holes in the meat and shove some peeled garlic cloves into it. Then put it in a container or plastic zip bag and cover it in balsamic vinegar and rosemary.
When you are ready to prepare this dish, preheat the oven to 375 degrees. Try to remove as much of the rosemary from the pork and then place it in a greased oven-safe pan or baking dish. Season the tenderloin with salt and pepper and coconut powder.
Combine the basting oil, mango coconut sauce, panko and scallions in a small bowl. Spread over the top of the pork. The recipe calls for searing the meat on the center rack for 15 minutes and then reducing the heat to 350 degrees for 15 to 18 minutes, or until the internal temperature reaches 145 degrees (see The Other White Meat).
I personally just cooked it for about 20 to 25 minutes and then turned the oven off and let it rest. Call me lazy, but to me, “al forno” translates into being able to get stuff done while dinner cooks in the oven.