"Food is our common ground, a universal experience." - James Beard

Saturday, September 5, 2009

Balsamic Pork Tenderloin

This is one of my favorite meat dishes that Kent makes. We love to make it when we have guests over for dinner. And it is great left-over!

Balsamic Pork Tenderloin
1 pkg. of pork tenderloins (usually 2 come bundled together)
4 tbsp. balsamic vinegar
4-6 gloves of garlic, minced
2 tbsp. rosemary, finely chopped
1 tbsp. thyme
Olive oil

Clean silver skin and fat off of the tenderloins. Cut small slits in the tenderloins so that they can absorb more of the liquid. Rub down in balsamic vinegar (it may take more or less than the 4 tbsp. - use just enough to cover the tenderloins.) Mix the garlic, rosemary, and thyme. Then add small amounts of olive oil, stirring, until the mixture forms into a paste. Rub the paste into the tenderloins. Allow it to sit for 30-45 minutes. (You can do the marinating ahead of time and refrigerate until 20 minutes before you begin cooking.) Place in the oven for 20-25 minutes at 425 degrees. Use a meat thermometer to determine when the tenderloins are finished - we like the thermometer to read 150-155 degrees (165 is the recommended safe temperature, but it may become dry.)

Suggested side dish - Grilled eggplant and zucchini
For 2 people use 1 large eggplant and 2 zucchini. Cut both ends off of the vegetables. Then slice lengthwise into long strips. Drizzle with olive oil and sprinkle with salt and pepper. Grill on a grill pan or George Foreman. When they are cooked through, drizzle with a balsamic vinaigrette. (A suggested vinaigrette can be found on the August 31st post below.) Other vegetables, like peppers or tomatoes could be used as well.

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