Pork Tenderloin with Roasted Garlic Vinaigrette:

By tulawdog

Ingredients

• 1 * 1 pork tenderloin
• 1 * 1 head of roasted garlic
• 1/3 * 1/3 cup of olive oil or canola oil
• 1/4 * 1/4 cup of balsamic vinegar
• 1/2 * 1/2 tsp sugar
• 1 * 1 tbsp fresh parsley, chopped
• 1/2 * 1/2 tsp Dijon mustard
• * Sea salt and freshly cracked pepper, to taste

Preparation

Step 1

Roast the garlic (instructions here). Squeeze the cooled roasted garlic out of the skin into a bowl. Add the olive oil, balsamic vinegar, sugar, parsley, Dijon, and sea salt and freshly cracked pepper, to taste. Mix well using an immersion blender until smooth. Set aside. Taste, if too tangy for your tastes, add a bit more mustard, oil, or water.

Remove the silver skin from the pork tenderloin then season the entire piece of meat with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 425 degrees. Heat 1 tsp of olive oil in large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Place a meat thermometer into the thickest part of the tenderloin then place the skillet into the oven, and bake for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing.

Drizzle the roasted garlic vinaigrette on top of the sliced pork and serve. Enjoy.