Balsamic-Garlic Crusted Roasted Pork Tenderloin

balsamic-garlic crusted roast pork tenderloin

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!

INGREDIENTS: pork tenderloin, garlic, olive oil, balsamic vinegar, s+p

STEP 1: you will need 4-5 garlic cloves (more if you love garlic like me)

finely mince the garlic

STEP 2: in a bowl, combine garlic, balsamic vinegar, olive oil, s+p, and stir; it will turn into a paste-like mixture

pork tenderloin

STEP 3: unwrap the pork tenderloin

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 :)

STEP 4: rub the paste all over the pork (can be marinated overnight)

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