Pork Tenderloin with Roasted Garlic Vinaigrette
Servings 4
Equipment
- Immersion Blender
- Large Cast-Iron Skillet or Ovenproof Large Skillet
- Meat Thermometer
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
Instructions
- 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.