I think everyone has their ” go to ” recipe when it comes to dinner time. Some people is a quick pasta or a hearty salad. For some it’s a take out menu or a walk down to their favorite spot. Personally, I love to cook. I don’t do it to be great at it, I do it because it’s fun and I can take some time to focus on something else that isn’t work all while sipping on a glass of wine. My go to meal is balsamic vinegar & garlic encrusted pork tenderloin. ( I don’t know why I use the word encrusted. I hate that word. You can’t even use it outside of culinary talk because it sounds so gross! Go ahead! Use it in a sentence. Try not to be disgusted with yourself.) I love this recipe because its a fail safe and there is no measuring involved! BONUS!
Things you will need:
4-5 garlic cloves, finely minced or crushed or from a jar. Who cares as long as you have garlic.
Coarse salt ( or whatever salt. It’s salt. Who cares.)
Freshly ground pepper
First thing is first,preheat your oven to 400 degrees. Then take your pork tenderloin and rinse it. Rinse it under cold water and blot it dry with some paper towels. This helps ensure the meat will brown evenly.
Now trim your tenderloin of the silver skin you may see. You can do this next step 1 of 2 ways, you can either marinade your pork over night or while you are at work all day or you can just add everything in and skip that step. If you have time, take your tenderloin and add in some olive oil, balsamic vinegar & garlic. Enough to coat it nicely as it doesn’t need to swim in the oil and vinegar. For the garlic, I usually tend to use 2-3 cloves but if you are feeling especially adventurous, go for 4-5. Chop it up and rub on tenderloin or buy the jar of pre chopped garlic like I do and save some time and your hands won’t stink of it for a week. I usually use a shallow tupperware or a ziplock and fold it over so the entire tenderloin is fully covered.
Next step is to sear the tenderloin. Take a pan, heat it up, throw in some olive oil and sear the meat on all sides while coating with some balsamic vinegar until all sides are well cooked. Don’t forget to season with salt and pepper!
Now that your pork has been seared, put it into an oven safe dish and toss it some more olive oil & balsamic and let that baby roast for a good 25-30 minutes and flip over half way through. Once it is out of the oven, transfer to some foil and wrap it up like a baby in a blanket and let it rest for 10 more minutes. Trust me! This is crucial if you want it to be juicy and tender.
Now that it’s ready to carve, slice it up and serve with wild rice and some fresh salad!