Tuesday, January 10, 2012

Tasty Tuesday: Garlic Encrusted Pork Tenderloin

I am all about easy recipes, especially if it they are really YUMMY and relatively quick to make. Sweet hubby and I sampled this gem on Saturday evening, and then he ate the leftovers again on Sunday night and again on Monday for lunch because he loved it so much. I loved it too, but I didn't have a chance with him scarfing it down!

We made this recipe in the oven, but we're looking forward to throwing it on the grill when it warms up a bit. We also made a tossed salad with a Romaine/Spinach bed, mandarin oranges, some shredded mozzarella, crispy chow mein noodles, craisins (infused with pomegranate), and a light balsamic vinegarette dressing. I used my other FAVORITE kitchen appliance:
Its the little things that make my heart sing! Salad spinner makes it possible to rid your freshly washed leaves of water for a crunchy salad. Such a fun little gadget with some serious results. I use it every chance I get- love it! :)

Garlic Encrusted Pork Tenderloin is another Pintrest find. I love that site, you can organize plans for future experiments.

You will need:
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.
We aren't good at planning ahead, so we marinated it right before we cooked it and it was excellent!

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 (don't change pans, you don't need more to wash).
*Pour leftover marinade over pork in the pan.
*Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.

Grill preparation:
*Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.

*Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Thanks Pintrest for directing me to this great find at Kitchen Confidante.

Hope you enjoy!

Today I am thankful for: an unexpected evening at home. :)


  1. The "brake" is my favorite part of the salad spinner!

  2. Yes! I also, love to spin, spin, spin, and then brake suddenly. :)

  3. I pinned this approximately 10 minutes ago (because pork tenderloin is my favorite, as is anything that can be grilled, as is garlic), and I just got an email saying 15 different people have either liked or repinned it. I can't wait to try it!