a community blog of gastrophiles for all seasons

Wednesday, August 10, 2005

Smirnoff Pork

I've been meaning to post this for awhile. This is the roast I make for parents and parents-in-law and other fancy guests. Sorry for the inexact measurements.

3-4 lbs pork tenderloin
1 -2 tablespoons olive oil
1 -2 tablespoons worcestershire sauce
Cajun Injector, Creole Butter flavor
Tony's (or salt and pepper)
1 smirnoff ice (regular or lime flavor)

Preheat your oven or roaster (I have a small electric roaster that I always use) to 350 degrees.
Inject your tenderloin with the cajun injector. There are instructions on the jar, however, don't use quite as much as the instructions tell you. Once you are finished with that, coat the outside of the tenderloins with a few shakes of Tony's (or just salt and pepper). Then , rub the olive oil, worcestershire sauce and a small amount of honey over the outside of the tenderloin. Set the tenderloin in the roaster or in a roasting pan in the oven and pour a little smirnoff ice on top.
Roast the tenderloin for 30 to 35 mintues for every 3-4 pound of meat. So, for 4 lbs of tenderloin, roast for about 2 hours.
Every 30 minutes, coat the top of the roast with a little more honey and smirnoff ice (you want to eventually use up the whole bottle of smirnoff. )