This was one juicy, flavorful Pork Tenderloin. Although, I was pretty sure it would turn into a hardened piece of leather! My oven DIED! Dang! It has always been a finicky oven - it always seemed to fluctuate in temperature, never being consistent. Well tonight, it finally died it's slow death.
Normally, a 1 lb. pork tenderloin roast would take about 30 minutes at a temperature of 375 degrees - to reach an internal temperature of 160 degrees. This one took 50 minutes! The element would turn on and then turn right off again. Luckily this quick and easy marinade saved the day.
Friends - may I ask your humble opinion about the pro's and con's of a glass top/ceramic top/smooth top stove? I have been reluctant to buy such a stove because there seems to be many issues with them.
One friend returned his glass top three times. He was assured that he could use cast iron pans and enameled cast iron cook ware on his stove top. Each time he did, the glass top shattered. He ended up buying a regular coil top stove.
Another person said they are difficult to clean - food gets cooked onto the stove top because of the slow cooling down process. Then you need to use a razor blade first - to scrape off the food. A razor blade? Seriously?
They also said, the tops very easily scratch. I use both cast iron and enameled cast iron cook ware. As well - my beloved Paderno cook ware does have ridges on the bottom.
It seems harder to find the regular self cleaning electric coil stove tops, which at this point would be my preference. Well in all honesty, I would love an old wood Aga Stove, but here in Canada, a new one can cost upwards to around $23,000.00. Older ones sell anywhere from 8-13,000.00. (not sure how accurate these costs are - we saw a "personal sellers" ad in the paper) Needless to say, a wee bit out of my budget!
I use an oven more times than not...so until we decide what stove to buy - food will be cooked on the stove top or the BBQ. We need to get a new stove/oven soon....until then it is a sad good bye to my old one.
By the way, this post is linked to Gluten Free Wednesdays - a great community of Gluten Free Recipes!
1 lb. naturally raised Pork Tenderloin
juice of 1/2 a lemon
3 tsp. Thai Curry Paste (Thai Kitchen is gluten free)
2 minced garlic cloves
1 Tblsp. gluten free Tamari Sauce
1 Tblsp. Olive Oil
1 tsp. Honey
Mix all of the ingredients in a bowl until well combined. Place the pork tenderloin in a freezer bag, or container with a lid, and pour over the marinade to cover well. Let marinate for 2 1/2 hours.
Preheat the oven to 375 degrees. Test with a thermometer, once it is at 160 degrees, transfer to a platter, and cover with foil to let rest 10 minutes before slicing.