lbs whole pork tenderloin, trimmed of any excess fat
Serving Size: 1 (365) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 234 g39 %
Total Fat 26.1 g40 %
Saturated Fat 6.2 g30 %
Cholesterol 149.7 mg
Sodium 1010.9 mg
Dietary Fiber 1.7 g6 %
Sugars 28.5 g113 %
Protein 48.1 g
In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.