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Roasted Pork Tenderloin with Cilantro Vinaigrette

A masterclass in osmotic marination and thermal roasting. By deeply infusing lean pork tenderloins in a concentrated soy and Worcestershire bath, the meat is roasted to a flawless medium-rare and served over deeply caramelized peppers and onions, finished with a bright, mechanically emulsified cilantro vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Wait Time (Marinating) 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Osmotic Marinade & Protein
  • 2 1-pound pork tenderloins, trimmed of silver skin
  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 1 tablespoon high-quality steak seasoning blend of kosher salt, paprika, black pepper, garlic, onion, red pepper flakes
The Caramelized Harvest Layer
  • 2 tablespoons olive oil
  • 2 large red onions peeled, halved, and thinly sliced (about 2 cups)
  • 1 large green bell pepper seeded and thinly sliced (about 1 cup)
  • 1 large red bell pepper seeded and thinly sliced (about 1 cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
The Cilantro Vinaigrette Emulsion
  • 2 tablespoons fresh lemon juice from ½ medium lemon
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh cilantro finely chopped
  • 4 large garlic cloves peeled and minced (about 1 tablespoon)
  • 1 teaspoon Dijon-style mustard
  • ¼ cup high-quality olive oil
  • Kosher salt and coarse black pepper to taste

Method
 

The Liquid Marination
  1. Place the trimmed pork tenderloins into a large, sealable plastic bag.
  2. Pour the Worcestershire sauce and soy sauce directly over the meat, then sprinkle heavily with the steak seasoning blend.
  3. Seal the bag securely and massage the liquids into the meat. Refrigerate for at least 30 minutes (or up to overnight) to allow the high-sodium marinade to osmotically penetrate and tenderize the lean muscle fibers.
The Aromatic Caramelization
  1. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed cast-iron skillet over medium-high heat.
  2. Add the thinly sliced red onions and bell peppers. Sauté vigorously until soft, about 5 minutes. Season aggressively with the kosher salt and coarse black pepper.
  3. Reduce the heat to medium. Continue to cook, stirring occasionally, until the natural sugars in the vegetables break down, turning them deeply brown and syrupy, about 5 to 10 minutes more. Remove from heat and set aside.
The Mechanical Emulsion (Vinaigrette)
  1. In a medium glass or ceramic mixing bowl, whisk together the fresh lemon juice, white wine vinegar, chopped cilantro, minced garlic, and Dijon mustard. (The Dijon acts as the critical binding agent).
  2. While whisking continuously, slowly stream in the ¼ cup of olive oil until the mixture becomes a thick, glossy, unified vinaigrette. Season to taste with salt and pepper.
The Thermal Roast & Rest
  1. Preheat the oven to 375°F. Remove the pork from the marinade (discard excess liquid) and place the tenderloins onto a wire rack set inside a roasting pan.
  2. Roast in the hot oven until the internal temperature reaches exactly 145°F, about 25 to 30 minutes. The exterior will be deeply caramelized while the interior remains a juicy, tender medium-rare.
  3. Transfer the pork to a heavy cutting board, tent loosely with aluminum foil, and force the meat to rest for 5 minutes to redistribute its juices.
  4. Slice the rested pork against the grain into thin medallions. Serve the pork layered over the caramelized onions and peppers, drizzling the bright cilantro vinaigrette heavily over both the meat and the vegetables.