The Bleeding Swine Pork Loin

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Typically I will make this as a nice Sunday night dinner. It looks like you really tried hard- but like all the recipes I make, it’s totally simple! This recipe fed the 6 people I support at work, as well as 3 staff members. Please note they are all men (LOL), so this does yield quite the large meal.

Prep time: 30 minutes

Cook time: 1 hour

 

TOTAL TIME: 1 hour 30 minutes

For “The Bleeding Swine” you will need:

  • 2 center pork tenderloin
  • 6 potatoes
  • 3 carrots
  • 1 red onion
  • 3 garlic cloves
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 1/4 cup olive oil
  • 1/4 cup sriracha sauce
  • 1/4 cup tariyaki sauce
  • 1 beef bouillon cube
  • 1 cup hot water

Preheat your oven to 350 F.

Step 1: 

Peel potatoes and wash. Slice them into about 1/4 inch thick slices. Do the same with the carrots. Peel and chop your onion. Peel and grate garlic cloves. Set all vegtables aside.

 

Step 2: 

In a medium roasting pan, pour 1 cup hot water into the bottom and mix bouillon cube in.

 

Step 3: 

Arrange vegtables along the bottom of roasting pan.

 

Step 4: 

Take thawed pork, and make 1/2 inch score marks along the top, about 1 inch deep. These scores will be filled with sauce, creating the “bleeding”.

 

Step 5:

Mix your blood sauce. Combine olive oil, tariyaki, and sriracha. Mix in oregano.

 

Step 6:

Place the pork in an oval shape on top of the veggies in the roasing pan. Spoon the sauce you just mixed into the score marks in the pork. Pour any extra sauce over the meat. Sprinkle garlic powder over top of it all.

 

Step 7:

Cook in preheated oven for about 1 hour. Check periodically to ensure the pan doesn’t go dry.

 

*Pork must reach 145F in the center to ensure quality! And that you DON’T GET SICK!*

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