Okay, I know I said we’d get to stuffing and gravy next, but this recipe calls for a time out. It was SO good, and SO easy, that I couldn’t help but share. So much so, that my husband even had to take this recipe into work today because his leftovers brought people out of the woodwork to ask “What is that heavenly smell?! and WHY did you cook it in here??”
I adapted this from a pinterest recipe that I read over and felt needed a little tweaking and convenience.
Balsamic-Garlic Crusted Pork Tenderloin- A Man Pleasing Meal!
1- two to three pound pork tenderloin ( or 2 one and a half pounders- whatever!)
2 TBSP balsamic vinegar
3 heaping spoonfuls of minced garlic (I keep the kind in a jar) Sorry, I didn’t use a measuring spoon, just a good old spoon will work fine. Guess I’m a bit like my mum on that…
2 heaping spoonfuls of crushed garlic (again, I use the kind in a jar- its easier)
2 TBSP Olive Oil
2 TSP coarse salt
1 TSP black pepper
Preheat your oven to 400 degrees, and combine all of the ingredients except for your pork tenderloin.
When combined, they should form a bit of a paste- thats perfect. If it’s a bit runny, add another half a spoonful of crushed garlic and a smidge more salt- it’s fine.
Once it’s nice and paste-like (it almost looks like a body scrub), slather it all over the pork tenderloin.
Your work here is done.
Pop that baby into the nice, hot oven for about 20 minutes per pound.
Your house will smell absolutely heavenly, and your family will be pouncing on you when you take it out of the oven.
When you do take it out, and bask in its glorious looking crust on the top, let it sit for 3 to 5 minutes before you slice into it. That allows all the juices to redistribute and just be extra yummy.
I served this up with roasted baby red potatoes that I put in the oven alongside the pork. They were simply tossed in oil, salt, pepper, and rosemary- a perfect pairing for the pork. I also meant to make green beans, but I forgot! Oh well- we were stuffed anyway.
I also think mashed potatoes would go nicely here; possibly some wilted sauted spinach.
I’d also add in a nice mild red wine, but we didn’t have any- maybe next time… a table red is always a good “go to”.
Until next time,