December 26, 2013

Rosemary Balsamic Pork Tenderloin

Sometimes the day after Christmas feels like a bit of a vacuum, especially if you've spent two months building up to the big day! If you have family in town, it's still quite a holiday atmosphere, and you can stretch the celebrations out a few more days. When your husband goes back to work and life resumes it's normal pattern (although with kids still home from school) it can feel like a bit of a let-down. Luckily, my boys were in sparkling adorable form this morning, AND they're spending the whole afternoon at a friend's house! I get a big long relaxing break, I'm going to make a batch of my favorite cookies and take a bubble bath. Somehow, still feels like a holiday! Besides, tonight I get to catch up on the Doctor Who Christmas special!! Eeek!! I hope you're still having fun, that most of you haven't had to rush back to work quite yet! If you're in need of a quicker, lighter meal after all the Christmas delicacies, try this one out!

Rosemary Balsamic Pork Tenderloin
Printable Recipe

1⁄4 cup olive oil
1⁄8 cup cider vinegar
1/8 balsamic vinegar
Juice of 1 lemon
2 Tb Worcestershire sauce
1-2 Tb fresh rosemary, roughly chopped
2 Tb brown or Dijon mustard
1 tsp fresh ground black pepper
4 cloves garlic, peeled and minced
1-lb. pork tenderloin (silver skin removed)

Whisk together all marinade ingredients and measure out 1/3 cup. Save this for later. Place the pork tenderloin and marinade in a plastic bag or tupperware (I prefer the bag) and let marinate for about 5-6 hours. 

Preheat oven to 350 degrees. Heat an oven-safe pan or skillet (like cast iron) on medium high heat. Add the tenderloin and sear each side each side well, about 2-3 minutes each. Move pan with tenderloin to the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. 
Let rest for at least 5 minutes before slicing. *Note: If you don't have an oven safe pan, you can transfer the tenderloin and any juices to a small casserole dish and bake in that, but it will take a bit longer to cook. Then just make the sauce in the pan you seared the tenderloin in.*
Pan Sauce:
Pan scrapings from pork tenderloin
1/3 cup of chicken broth
1/3 cup of pork marinade (thoroughly mixed)
1-2 tsp butter
While your pork is resting,  add the chicken broth to the pan/skillet and heat on medium heat, scarping up all the browned bits of meat and juices. Add the marinade, bring to a boil, then lower to a vigorous simmer for 2-3 minutes, till thickened a bit. Keep an eye on it, if your heat is too high it will burn! Add the butter and remove from heat. Stir until the butter has melted. Serve over pork tenderloin. (You can also skip the butter to make it healthier, it still tastes terrific!)
We don't eat tons of pork around here, but this is my favorite. Easy, healthy, and that sauce is incredible!!
It's tangy and robust and mouthwatering and the pork turns out sooo moist and wonderfully flavored. Easy enough for a weeknight, fancy enough for company. You'll love this one!

1 comment :

  1. Your photographs are excellent April! Well done! The pork looks pretty delicious as well. I do like Pork Tenderloin. It's one of my favourite cuts and that sauce looks perfect for it! It's blowing up a gale out here today. If I don't end up in Oz I will be amazed! xxoo


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