Tuesday, April 20, 2010

For 2: "Fancy Dinner" - Rosemary Roasted Pork Loin

I love cooking pork tenderloins because they are usually tender, juicy and delicious! Also they are quite affordable, but if cooked right they give the impression of being a "fancy cut of meat." I buy the large package of 2 tenderloins when the grocer marks them down or they are on sale. Once I get home I cut the tenderloins into the size I will need, which is usually feeding 2 people, so about 5-6 inches long, wrap in aluminum foil and freeze. This way you get about 4 or 5 tenderloins out of the big package, save money by buying in bulk and have a go to protein in your freezer. This past Saturday I defrosted one of these tenderloins for Sunday dinner and paired it with some rosemary fresh from the garden.

Rosemary Roasted Pork Tenderloin:
1 small tenderloin (5-6 inches long)
4 tbls fresh chopped rosemary
1 tbl dried minced onions
1 tbl olive oil
1 tbl balsamic vinegar

Place the tenderloin on a clean work surface and season all sides with salt and pepper. Mix rosemary and minced onions in a small container and then rub into pork tenderloin creating a crust all around the outside. Place the tenderloin in a zip top bag, add olive oil, and let marinate in the refrigerator for at least 3 hours, up to over night. After marinating let pork come to room temperature for about 25 minutes before cooking. Preheat a cast iron grill pan over medium high heat and sear the pork about 2 minutes on each side. Once all sides are seared place the pork, still on the grill pan in a 400 degree oven for about 20 minutes or until a meat thermometer reads 165 degrees. Immediately upon removing from the oven place the pork on a plate and drizzle balsamic vinegar down the middle, cover with a tin foil tent and let rest at least 5 minutes, up to 10.

I sliced the pork and served it with wild rice and a green salad. I kept the sides simple because the pork has such great flavor; the balsamic vinegar mixed with the pork juices created this savory sauce that I poured over the sliced pork upon serving – who knew something so easy could be so delicious!

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