Tuesday, January 24, 2012

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.

14 comments:

  1. Hi Andrea! I'm so glad you found Kitchen Confidante via Pinterest (yay Pinterest!), and even gladder that you loved the pork tenderloin. It's absolutely one of my family's favorites and standby recipes; we had it last week, in fact! Thanks for dropping by and letting me know :)

    ReplyDelete
  2. Hi! Yum!!
    I am trying to get 'in' to Pinterest. Can't wait to check it out. Great post and great blog!

    ReplyDelete
  3. Mmmm...yes! That does look delicious! I eat with my eyes too, and that is screaming at me!

    ReplyDelete
  4. This looks and sounds delish! I'm going to bookmark this recipe. Thanks for following me and I'm excited to have another blog to follow.

    ReplyDelete
  5. Looks like an amazing pork tenderloin dinner!! My family would love this recipe too. :) Well done! :)

    ReplyDelete
  6. This looks yummy - and light too. The marinade sounds great with the balsamic and garlic!

    ReplyDelete
  7. wow this looks so tasty and also healthy :) I've been thinking about joining pinterest lately...might go and check it out again..

    ReplyDelete
  8. Sounds delicious. I've been looking for new pork tenderloin recipes to try and this sounds perfect!

    ReplyDelete
    Replies
    1. Oh believe me Vicky you will love this one. I have made it over and over because my family can't get enough.

      Delete
  9. Looks great and it looks like its still really juicy.

    Dept of Ag lowered the safe cooking temp of pork last year from 160 to 145, so you might try cooking it to a lower temp and see how you like the results just to experiment. Just food for thought, but I wouldn't turn my nose up at yours.

    ReplyDelete
    Replies
    1. Thanks Griffin. I actually found about about the change in temperature after I wrote the blog and forgot to go back and change it. I have to say eventhough I cooked it until 160 degrees the first time it was not at all dry. Thanks for coming by my blog.

      Delete
  10. I love pork loin because it always feels so elegant but without all the expense and extra work of something fussy!

    ReplyDelete
  11. Just found dinner tonight - thank you! This will go smashingly well with my favorite three-cheese scalloped potatoes! I can't wait to start cooking!!

    ReplyDelete