Monday, November 21, 2011

Pork Tenderloin with Roasted Garlic Vinaigrette

I have been extremely busy this week! So busy that I am going a little crazy...ask my husband, I went a little wacko on him earlier, oops!! Good thing we are going on vacation tomorrow. At least I hope going home to Odessa will feel like a vacation. Sometimes visiting family can be just as exhausting. Either way, I am happy to see everyone!! I hope you have a fun and relaxing Thanksgiving as well. I'll be back after turkey day!

This dish was fantastic. J and I ate on the dressing for several days after.

Pork Tenderloin with Roasted Garlic Vinaigrette

Roasted Garlic:
1 head of garlic
1 Tbsp olive oil
salt and pepper

Pork Loin
1 Pork Tenderloin
salt and pepper

Roasted Garlic, from above
2 Tbsp flat leaf parsley
1/4 cup balsamic vinegar
1/4 plus 2 Tbsp. Olive Oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 475
Slice top off of garlic head.
Place on aluminum foil. Season with salt and pepper and drizzle with olive oil.
Wrap foil tightly. Bake for 1 hour.
Season pork with salt and pepper. 30 minutes after cooking garlic, put pork in the oven to cook alongside the garlic. Roast for 30-40 minutes or until registers 140 on meat thermometer.
J was helping me take these photos (which is why they look so good!) He snapped a photo of me doing dishes that I sorta liked.

Remove pork from oven and allow to sit at least 5 minutes.
Remove garlic from oven and allow it to cool to be able to touch.
Squeeze roasted garlic pulp into a food processor. Add parsley and vinegar, pulse until smooth.
While blending, drizzle oil into processor.
Remove lid and stir in sugar, salt, pepper and 1 Tbsp of water.
Slice pork.
Serve pork with a bed of arugula and lots of vinegar drizzle on the lettuce and the pork, maybe more on the side!!


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Andrea said...

Looks quite delish

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