Quick & Juicy Pork Tenderloin

This recipe is in our dinner rotation here at Casa FSL.  It’s super simple, flavorful, and juicy.  Oh yeah, it’s lean too.  An easy win.

I make this in my covered stoneware baker which cuts the roasting time in half.  Really.  Invest in one (mine’s Pampered Chef, but I’m sure any one would be fine).  It works like a high speed crockpot.  Dump everything in, cover it, pop it in the oven, and pull it out in 30 minutes (when it should have taken an hour).

My sister-in-law gave me this recipe, she’s awesome.

Pre-heat the oven to 375 F

Plop the meat and cut potatoes into your baker

 

Mix up 1/3 c balsamic vinegar, 1/3 c olive oil, 1/3 c chicken stock & 1 t minced garlic.

Pour on top of the tenderloin and potatoes.

Sprinkle with rosemary, salt & pepper.

 

Cover & bake for about 30 minutes.

Let stand for 5 minutes.

Slice & serve.

 

Ingredients:

1 pork tenderloin

1 t minced garlic

1 t rosemary

1/3 c olive oil

1/3 c low sodium chicken stock

1/3 c balsamic vinegar

salt

pepper

a few red potatoes cut into uniform bite-sized pieces (I used 5 baby ones)

*********************

Place the tenderloin in the baker and surround with cut up potatoes.

Mix the liquid ingredients and the garlic in a small bowl, then pour over meat & potatoes.

Sprinkle on the rosemary, salt & pepper.

Cover & bake until pork reaches 155 F in the center.  Let this stand for about 5 minutes. Pork is supposed to be 160 F, it should keep cooking in it’s juices while it stands it will reach 160 during this process.  If you overcook pork it’s like chewing on Manolos.  Not good.  If you want to be on the safe side, however, cook until meat registers at 160. The potatoes should be soft enough to stick a fork in easily.

 

 

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4 responses to “Quick & Juicy Pork Tenderloin

  1. sounds tasty. i always think meat looks gross though. weirdo. you should come cook for me during tax season when nate isn’t home. :P

  2. Sounds amazing!!! I would love to see an image of the actual pot you used. I only say this because I have 2 cast iron enamel pots and I’m wondering if it’s the same type of idea. I’d love to be able to do this one day this week for sure. Thank you for the recipe!!! [I was getting sick of pork chops but I love pork].

  3. Yummy! I love pork roasts so much, but Ryan isn’t a huge fan. But, I think he may like this one. I usually throw in carrots and celery, too, in case you like veggies. Also – I have the same Pampered Chef covered baker and never remember to use it. You are inspiring me.

  4. that looks GOOD!

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