24 Jun 2011, Posted in Main Course, Meats, Recipes. Tagged culinary

Capsaicin Spiced Tenderloin

Materials:

• 1 gallon sized ziploc bag
• 1lb organic pork tenderloin
• teaspoon sea salt
• 1/4 teaspoon cayenne pepper powder
• 8oz Prometheus Springs Lemon Ginger

Directions:

Trim the excess fat off your tenderloin. Place it in the bottom of your ziploc bag. Toss in the salt and pepper. Pour in the Prometheus Springs. Seal up the bag and place it in your fridge and forget about it for a day, or two.

When ready, position a rack near the bottom of the oven and preheat to 500°Roast for 10 minutes, flip over and roast about 8 minutes more until the internal temperature registers 150° on a meat thermometer. Let rest for about 10 minutes (the internal temperature should reach 160°). Slice into ½-inch-thick slices. Enjoy with friends.

Serve with a chimichurri sauce and brown rice.

Pairings:

• Citrus Cayenne in fancy wine glass
• White Wine
• Light bodied red wine
• rose wine

 

Send in your Prometheus Springs recipe ideas to recipes@prometheussprings.com