Sunday, March 9, 2014

Herb Roasted Pork Tenderloin

What a week! After an unpleasant surprise at work the other day, finding out my car was broken into, I've been busy getting my life back in order. In my car was a large bag full of many personal items including my laptop and jewelry since I was having a sleepover at my parents house. I failed to remember a large pink overnight bag sitting in a car in a quiet parking lot is appealing to some. It's easy to become upset about losing possessions especially some of my favorite pearls!! Needless to say, material items can be replaced. Stress always causes me to indulge in some of my go-to comfort foods and I've been happily, Portillo's, chocolate...need I say more? Tonight I was ready for a nice home cooked meal. On the menu was an herb roasted pork tenderloin with potatoes and sautéed broccolini. I pulled it together really quickly and in no time you can enjoy this too!
I started with the pork marinade. I only marinated the pork for about 15 minutes and it did just the job I was looking for! You can certainly marinate it for a couple of hours if you have the time. I just used some of my favorite flavors I had on hand for this, but feel free to make a personal spin on this! I used fresh rosemary, thyme, lemon zest, garlic, red pepper flakes, salt, pepper, soy sauce, and dijon mustard.
Throw it all in a large ziplock bag (easier clean up!)
 I had two small pork tenderloins that were a little under a pound each. Place them in the bag with the marinade and remove most of the air out of the bag prior to closing. Massage the pork really well to ensure even distribution. Place in fridge to marinate, or if short on time (like me) just keep it on the counter for a few minutes.
 While the pork is marinating, get the potatoes ready. I found these little potatoes at Trader Joe's and thought these would be perfect for roasting. Place them right in a baking dish.
Drizzle in some olive oil, salt, and pepper.
 Toss them with your hands to coat all of the potatoes. Arrange them around the edges of the dish to make room for the tenderloins.
 Remove the pork from the marinade and place in the center of the baking dish. If there's extra marinade just pour it over the pork...can't waste that garlic goodness!
Pop in a preheated 425 degree oven for 30 minutes or until the pork reaches 145 degrees (if you have a meat thermometer). The pork should spring back easily if pressed. Do not overcook! I repeat, do not overcook! There is nothing worse than dry pork...well...I could probably think of a thing or two.
Oh how glorious! Smells of fresh herbs and garlic, what could be better? Remove from the oven and cover with foil to rest. The potatoes were perfectly tender but if they aren't, remove the pork and continue cooking the potatoes until they are fork tender. It is important for the meat to "rest"after cooking to redistribute the juices so when you slice it, it stays inside rather than running all over the cutting board!
Slice the pork on a slight bias and serve with the potatoes. Pour any juices over the pork for added deliciousness. I also sautéed some broccolini in a little olive oil, salt, and red pepper flakes until tender.

1 comment:

  1. This looks awesome Lindsay!!! I am so sorry to hear about your car :(
    excited to follow you---love the name!!!