I do on occasion cook real food, especially when Tall Tan Man is around. He for some reason he thinks that cereal is not a sufficient dinner. I don't get it. Anyway, I do enjoy cooking, and I have really no excuse {I am a teacher on summer break} to not use my time to make something delicious to make my man happy. :) My friend made a similar Pork Tenderloin at a summer BBQ. You can read about it {here}. I used the same {recipe}, but did change a couple things. I do not have a grill so I cooked the tenderloin on the stove top and in the oven. There was not a big difference in taste to me using the oven verses the grill. This serves 2.
Ingredients:
1 pork tenderloin, about 1 1/4 lbs
3 cloves garlic
1-1/4 tsp salt
Pinch of pepper
1 TBSP apple cider vinegar*
1 TBSP olive oil
*Apple Cider Vinegar is what I had in my kitchen. I think you could use red wine vinegar, balsamic vinegar, or whatever makes your heart happy {within reason, of course}.
Directions:
*Visit link above for grill directions.
1. Make marinade by combining garlic, salt, pepper, and vinegar in a bowl. Rub marinade all over pork, and refrigerate overnight. I did not have this much time...My tenderloin only got 6 hours of marinading, and it was still fabulous.
2. Preheat oven to 400 degrees.
3. Heat olive oil in pan over medium high heat {if you have a pan that can go from stove top to oven then use it}. Add tenderloin and allow each side to brown. I rotated many times to make sure each side was getting dark enough, because I was missing the grill factor.
4. Move pan to oven. Cook for about 20 - 30 minutes or until the meat thermometer reaches 160 degrees. This will all depend on the thickness of your tenderloin. Allow tenderloin to sit for 10 minutes before serving.
I served this pork tenderloin with a {Strawberry Spinach Salad} that I added avocado to, and baked sweet potato wedges {recipe coming soon}. This might of been the first time Tall Tan Man went back for seconds...
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