Man it feels like ages since I've actually cooked a real meal. Tonight I made a Balsamic Pork Tenderloin (thanks to allrecipes.com). It was so good I thought I would share:
Balsamic Roasted Pork Tenderloin
PREP TIME 5 Min
COOK TIME 1 Hr
READY IN 3 Hrs 5 Min
INGREDIENTS
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
DIRECTIONS
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
I made a couple of changes to this:
Since I only had just short of 1/4 cup of balsamic vinegar I added 1/8 cup of red wine vinegar
I added 3 cloves of garlic (sliced) and just scattered it in the baking dish
I added a dash of rosemary to the baking dish as well
We also cooked it until the internal temperature was 160 which is just a personal preference for how we like our meat cooked
Balsamic Roasted Pork Tenderloin
PREP TIME 5 Min
COOK TIME 1 Hr
READY IN 3 Hrs 5 Min
INGREDIENTS
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
DIRECTIONS
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
I made a couple of changes to this:
Since I only had just short of 1/4 cup of balsamic vinegar I added 1/8 cup of red wine vinegar
I added 3 cloves of garlic (sliced) and just scattered it in the baking dish
I added a dash of rosemary to the baking dish as well
We also cooked it until the internal temperature was 160 which is just a personal preference for how we like our meat cooked
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Re: Super good pork tenderloin
Tue, March 11, 2008 - 12:25 PMMmmm that sounds hecka yummy!
When i do a pork tenderloin, i stab the hell out of it and stuff each stab hole with a sliver of garlic. (I put in obscene amounts though cause i love garlic haha)
I think i need to go try that now. It sounds so good!
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Re: Super good pork tenderloin
Thu, March 20, 2008 - 10:49 AMOoo! I wanna have dinner at your house!
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Re: Super good pork tenderloin
Mon, April 14, 2008 - 2:37 AMThat sounds very yummy Lis!!
When we do pork tenderloin we cut it into medallions. In a pan w/ olive oil we add shredded fresh ginger, fresh chopped rosemary and minced garlic. Once that has cooked a little we put the medallions in. While that is cooking up we've flashed boiled apricots (like 2 or 3 minutes) then put them into cold water. When you do that the skins slide right off. Then we slice them up. In another pan we take some vanilla vodka and brown sugar and cook the apricots till they are soft (and the alcohol has mostly cooked off). When the pork is ready and plated pour the apricots and the "syrup" over them. Sooooo good!!
