Mike's Favorite Pork Tenderloin

I made a discovery tonight: citrus juice makes meat more tender. It's probably something the whole world has known forever, but I didn't. And I learned all by myself.

I had some extra drink garinshes left over from the party last weekend. And it was time for us to have a roasted pork tenderloin. So here's what I did:

1 lime, cut into pieces

1 orange, cut into pieces

1/4 - 1/2 cup (depending on taste) soy sauce

1/2 - 1/2 cup (depending on taste) teriyaki sauce

2 teaspoons ground ginger

2 teaspoons ground nutmeg

2 teaspoons kosher salt

2 teaspoons paprika

1 clove garlic, minced

1. The night before, in a Pyrex dish, squirt all but a few pieces each of lime and orange juice onto the tenderloin.
2. Leave everything in the dish, even the lime and orange peels.
3. Add 1/2 of the soy and teriyaki sauces to each side, flip, and add the rest to the other side.
4. Rub the dry ingredients into each side of the meat.
5. Cover and refrigerator overnight.
6. Set the loin out on the counter about 1 hour before cooking to get the chill off the meat.
7. Put the loin fat-side-up in a roasting pan (I think the Pyrex dish would do, but thanks to Mom, we have a beautiful new roasting pan I was dying to use), pile the orange and lime peel pieces on top, and put into the cold oven.
8. Set the oven to 350 degrees and cook for about 75 minutes, or until the interior meat temperature reaches 160-170 degrees.
9. Pull meat out of the oven and let it rest at least 5 minutes before slicing.

This dish also makes your kitchen smell GREAT. I mean, Williams Sonoma, Fresh Market great. And you can't beat it for casual, fancy-pants presentation. Eat the roasted citrus if you want to, but we just kept it around for garnish and flavor and because it smells good.