Pork Tenderloin with Roasted Garlic Vinaigrette

I saw this recipe on La Bella Cookand couldn’t wait to make it. I adapted the recipe a bit to work with the ingredients I had on hand. I have cooked pork tenderloin a million times but I forgot to set the timer on my meat thermometer and I over cooked this tenderloin a bit. Thankfully, it was still tasty, just not as tender as I like. My son and I thought the vinaigrette was so delicious and tasted fantastic on the pork. My husband and daughter thought it was a tad bit too tangy for their tastes, so next time I’ll either add more mustard or a bit more oil for them. I am looking forward to making this dish again. Thanks for the terrific recipe Bridgett!

Pork Tenderloin with Roasted Garlic Vinaigrette:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from La Bella Cook
 
  • 1 pork tenderloin
  • 1 head of roasted garlic
  • 1/3 cup of olive oil or canola oil
  • 1/4 cup of balsamic vinegar
  • 1/2 tsp sugar
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp Dijon mustard
  • Sea salt and freshly cracked pepper, to taste

Roast the garlic (instructions here). Squeeze the cooled roasted garlic out of the skin into a bowl. Add the olive oil, balsamic vinegar, sugar, parsley, Dijon, and sea salt and freshly cracked pepper, to taste. Mix well using an immersion blender until smooth. Set aside. Taste, if too tangy for your tastes, add a bit more mustard, oil, or water.

Remove the silver skin from the pork tenderloin then season the entire piece of meat with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 425 degrees. Heat 1 tsp of olive oil in large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Place a meat thermometer into the thickest part of the tenderloin then place the skillet into the oven, and bake for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing.

Drizzle the roasted garlic vinaigrette on top of the sliced pork and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net



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2 Responses to “Pork Tenderloin with Roasted Garlic Vinaigrette”

  1. 1

    Chandra — February 3, 2014 @ 12:43 pm

    Did you heat up the vinegrette? Or is it better at room temp?

    [Reply]

    • Pam replied: — February 4th, 2014 @ 12:43 pm

      I served mine at room temperature and it was delicious. I have a feeling heating the sauce up would make it just as good!

      Pam

      [Reply]

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