Pork Tenderloin

Don't you get tired making the same dishes all the time? I've never been one of those people who can eat the same dish over and over. I need change and I am that person who first eats with my eyes. I love Pinterest because I can pin all the food that strikes my attention and then later go back and give it a try. Well this recipe came from a blog I found on Pinterest. I re pinned it and wrote down what I needed to make it. I made it for dinner last night. I have to say I am always nervous when I try a new recipe because it could turn out horrible and that just sucks. However, this time it turned out amazing. Everyone of in my family loved it. Even my picky eaters, Coolidge and Brody devoured it. Here is the recipe I got from Kitchen Confidante Try it and let me know if you think it is as delish as I do. 

I did not grill mine. I live in a tiny NYC apartment so I followed the instructions for the oven. If you have a grill I say go for it. I have to say that mine looked and tasted just as though it came right off the grill. 

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 145 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 145 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.