Roasted Pork Tenderloin - Lomo de Cerdo al Horno
La traducción al español de esta receta se encuentra en el PDF. - The Spanish translation of this recipe can be found in the PDF.
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Ingredients
2 pounds of pork tenderloin (organic or all-natural if possible)
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
1 tsp dried oregano
½ tsp ground dried cumin
1 tsp ground dried parsley
½ tsp ground dried turmeric
½ tsp thyme
3 garlic cloves, ground
1 TBSP olive oil
900 grams of pork tenderloin (organic or all-natural if possible)
1 tsp (5ml) garlic powder
1 tsp (5ml) onion powder
½ tsp (2.5ml) salt
1 tsp (5ml) dried oregano
½ tsp (2.5ml) ground dried cumin
1 tsp (5ml) ground dried parsley
½ tsp ground dried turmeric
½ tsp (2.5ml) thyme
3 garlic cloves, ground
1 TBSP olive oil
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Instructions
- Mix all spices together and season the pork for at least 30 minutes before cooking or
- season the day before and marinate in the refrigerator.
- Preheat the oven to 375 °F (190 °C)
- In a medium skillet heat the olive oil at medium temperature and sear the pork tenderloin
- on all sides.
- Place the pork on the baking sheet and bake for 20 minutes or until the internal
- temperature reaches 145 °F (63 °C).
- When finished baking, cover with aluminum foil and let stand for 10 minutes before
- cutting the meat.
- DAIN Phases 2 and 3 (as tolerated).
Nutritional Info
Storage
Notes
DAIN Phases 2 and 3 (as tolerated)
IBD-AID does not specifically allow pork, but limited amounts are allowed for those tolerating it in phase 3.
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