March 7, 2012

Balsamic-Garlic Crusted Pork Tenderloin

This is a low-carb recipe that I came across on Pinterest. I don't remember when exactly we had this for our evening meal, but it was within the last week or so. Right now, everything is a little fuzzy since our family schedule bonkers. Actually, it seems that as my kids get older, our family schedule is never NOT bonkers. (Yes, I realize that was a grammatical faux-pause with the double-negative, but I'm trying to make a point.)
We are balancing t-ball practice/games for the boy, triathlon training for me, the husbands difficult work hours, some volunteer church obligations, Spring Break, various social obligations, and a bible study (again for me). Not to mention keeping the baby girls entertained and on some sort of consistent nap time regimen. Crazy is the new normal, I guess. Maybe I should just report when our schedule isn't bonkers?!?!?!

Anyway, this was a delicious pork tenderloin application. I opted for roasting over grilling, because we were out of both propane and charcoal at the time. The roasting method was delicious and worked out just fine. I'm sure grilling would be equally as good. I do remember this came together with minimal effort on my part and, as I said, yielded great results. It was a perfect healthy meal for a constantly on-the-go family like mine. Score!

Balsamic-Garlic Crusted Pork Tenderloin

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. If not, no worries, it will still be great!

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. Try to let it rest before slicing.

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. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Here are my tenderloins while they were resting, right before we sliced them. Sooooo good!

No comments: