Ok, so Jeff and I made this tonight, and it turned out well, so I thought I would share it with you all. Roasted pork tenderloin is actually pretty healthy considering it's pork. It's very lean and super tasty--really moist too--and super easy. We actually just followed the directions on the meat label--with a couple twists of course!
Roasted Pork Tenderloin
1-2 good sized pork tenderloin(s), thawed or fresh
2 tbsp olive oil
2 tbsp balsamic vinegar (we used the pomegranate kind)
salt and pepper
pinch dried rosemary
In a large ziplock bag, place tenderloin pieces. Add oil, vinegar, salt, pepper, and dried rosemary. Let marinate a couple hours or overnight. Preheat oven to 375 degrees. In well greased cast iron skillet or roasting pan, place marinated tenderloin pieces. Bake for 35 minutes, or until internal meat temperature reaches 150 degrees F. Let rest 5 minutes and then slice into medallions about half inch thick. Serve with mashed potatoes, steamed veggies, rice, or whatever else. I also added this (which is why I liked using a cast iron skillet):
drippings from pork tenderloin
1 tbsp flour
2 c chicken stock/broth
1/4 c milk
1 tsp honey mustard
To drippings, whisk in flour. Roux will form in pan, and it will look very thick or kinda chunky--that's normal. Whisking thoroughly, add chicken broth, and work out the roux lumps with the whisk (this takes a bit of patience, but trust me, it will happen and its worth it). Once combined and smooth, add mustard, then milk. Combine well, and then bring to low simmer. Cook 5 minutes, and serve over pork, potatoes or whatever else.
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