Herb Roasted Pork Tenderloins

If you can't already tell, I'm proud of the few things I can cook (see "Recipes" above). Still, there are dishes out there that intimidate me. It's mostly those food items served at group meals like roasting a turkey, a ham, a cut of roast beast...all that stuff. Any recipe that involves a big hunk of meat on a grill or in a roasting pan is kinda scary.

But little did I know that pork tenderloin is a fantastic option when in need of a quick weeknight dinner. The cut of meat isn't very expensive, widely available, and simple to prepare. I used to be scared of it, but now that I know that it's as easy as buying and preparing chicken breasts, this is totally becoming a new staple. I picked up a one pound pork tenderloin from the grocery store meat department and marinated it with fresh herbs, garlic, balsamic vinegar, and olive oil. Seriously -- it could not be easier!

Below is what it looked like before it went in the oven. Pork alone has a pretty neutral flavor, so the garlic and rosemary really dress up this meat. This would be a great dinner party entree because all it requires is marinating, baking, and carving. Voila!

 

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Herb Roasted Pork Tenderloins

• 4½ pounds pork tenderloin (about 4 tenderloins)
• Balsamic vinegar
• Extra virgin olive oil
• 6 garlic cloves, peeled
• Steak seasoning blend (or coarse salt and black pepper)
• 4 sprigs fresh rosemary, leaves stripped
• 4 sprigs fresh thyme, leaves stripped

1. Preheat oven to 500 degrees.  Trim fat off tenderloins.  Place tenderloins on a cooking sheet or baking pan and coat with a few tablespoons of balsamic vinegar, rubbing vinegar into meat.  Drizzle tenderloins with olive oil, just enough to coat.

2. In food processor or blender, combine steak seasoning blend (or coarse salt and black pepper), rosemary, thyme, garlic, and 1 tablespoon olive oil.  Rub meat with blend and let marinate for 10-30 minutes.

3. Roast in hot oven 20-25 minutes.  Let meat rest, transfer to carving board, slice and serve.