Balsamic-Garlic Crusted Roasted Pork TenderloinPosted: October 27, 2011 | |
The roasted pork tenderloin that I’ve been talking about for ages is finally here. Ahhh, I can’t even contain my excitement! Oh my goodness, it feels like I haven’t done a recipe post in so long!
I found this recipe on Kitchen Confidante via Pinterest last weekend and just had to make it for date night. In my opinion, this is the perfect recipe for someone like me that hardly cooks any meat because it’s very simple, the ingredients are basic and accessible, and most importantly…it’s foolproof! You really can’t mess this up, especially if you have a trusty meat thermometer at hand.
Although the meat was perfect in every way, I should of made a gravy… Prior to this, I don’t recall ever having pork tenderloin so I was a bit skeptical when my boyfriend suggested we make a gravy. My words were “really?? gravy…who does that?”, and now I feel like a complete idiot and have to listen to him say “I told you so” (ughh why do those words sound so much better when they’re coming from me? :). Eating a slab of meat without any kind of sauce can start to taste kind of bland halfway through the dinner, you know what I mean? Haha.
Anyways, if you have a love affair with garlic and balsamic vinegar then this must be on your list of must-trys!
KITCHEN TIP: Puncture a few holes into the raw pork tenderloin so that the flavors of the marinade can meld into the meat (courtesy of boyfriend :)
Yummmmm, right? Oh, if you’re planning on cooking this for two, one pound of meat is way more than enough to share among the two of you. I was stuffed after eating only three pieces of the pork tenderloin and passed out half an hour later from meat coma :)
Hope you all get to try this soon because it’s such a great combination of flavors! Stay tune for my chopped caprese salad!
ps. date night was a success :)
Balsamic-Garlic Crusted Roasted Pork Tenderloin (via Kitchen Confidante)
serving size 2
- 4-5 garlic gloves, finely minced or crushed
- 2 tablespoons balsamic vinegar
- 2 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons olive oil (for searing)
- Heat oven to 400°.
- Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight.
- Heat oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.