I like pork tenderloin and this recipe highlights an easy cooking technique. Sear the meat in the pan on the stove and then (if you have an oven safe pan) stick in the meat thermometer and finish it in the oven. Plus if you don’t eat all of the tenderloin or feed it to all of your friends…it makes great leftovers.
1 pork tenderloin
1 head of roasted garlic (see below)
1/3 cup of olive oil or canola oil
1/4 cup of balsamic vinegar
1/2 tsp sugar
1 tbsp fresh parsley, chopped
1/2 tsp Dijon mustard
Sea salt and freshly cracked pepper, to taste
Roast the garlic. Squeeze the cooled roasted garlic out of the skin into a bowl. Add the olive oil, balsamic vinegar, sugar, parsley, Dijon, and sea salt and freshly cracked pepper, to taste. Mix well using an immersion blender until smooth. Set aside.
Remove the silver skin from the pork tenderloin then season the entire piece of meat with sea salt and freshly cracked pepper, to taste.
Preheat the oven to 425 degrees. Heat 1 tsp of olive oil in large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Place a meat thermometer into the thickest part of the tenderloin then place the skillet into the oven, and bake for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing.
Drizzle the roasted garlic vinaigrette on top of the sliced pork and serve. Enjoy.
1-2 heads of garlic
1/2 tsp olive oil
Dash of sea salt
Preheat oven to 350 degrees. Slice the top of the head off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil and salt to taste.
Fold edges of tinfoil together and twist to make a completely sealed bundle.
Place in oven and bake for 30-40 minutes depending on the size of the garlic. Let cool before serving. Squeeze to remove the roasted cloves. Delicious!