Pork Tenderloin with Roasted Garlic Vinaigrette

I saw this pork tenderloin with roasted garlic vinaigrette recipe on La Bella Cook and couldn’t wait to make it. It was an easy pork recipe to prepare, smelled amazing while it cooked, and tasted great. This easy pork tenderloin recipe paired nicely with some creamy mashed potatoes, roasted asparagus, and a loaded garden salad.

Pork Tenderloin with Roasted Garlic Vinaigrette

Ingredients:

• 1 head of roasted garlic
• ⅓ cup of olive oil or vegetable oil
• ¼ cup of balsamic vinegar
• ½ tsp sugar
• ½ tsp Dijon mustard
• 1 pork tenderloin
• 1 tbsp olive oil or butter
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp fresh parsley, chopped

How to Make Pork Tenderloin with Roasted Garlic Vinaigrette

Roast the garlic (instructions here).

Make the vinaigrette by squeezing the cooled roasted garlic out of the skin into a bowl. Add the olive oil, balsamic vinegar, sugar, parsley, Dijon, sea salt, and freshly cracked pepper to taste.

Mix well using an immersion blender until it’s smooth. Set aside. Taste, if too tangy for your tastes, add a bit more mustard, oil, or water.

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

Preheat the oven to 425 degrees.

Cook the pork tenderloin by heating 1 tablespoon of olive oil or butter in a large cast-iron or ovenproof 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 in the thickest part of the tenderloin, and place the ovenproof cast-iron skillet in the oven to bake for 15 minutes or until the meat thermometer registers 155-160 degrees (medium) or the desired degree of doneness.

Let it stand for 5 minutes before slicing.

Serve by drizzling the roasted garlic vinaigrette over the sliced pork and serving. Enjoy.