Since we are still in season of fickle cold weather, I like to eat flavorful comfort. This is definitely one such dish that delivers both and freezes well for future meals.
Pork tenderloin is easy to prepare and a great protein for batch cooking where you can cook multiple tenderloins at the same time, all seasoned differently if you’d like. Tenderloin can be seared and roasted simply with fresh garlic, herb crusted or set in a sweet and savory glaze. I really love the flavors of garlic, rosemary with a balsamic glaze and decided to go that route with the tenderloin. I paired it with roasted sweet potatoes and some sautéed kale and mushrooms. Check out the tenderloin recipe below. The video for this recipe is now live on Instagram.
2 tenderloin (~1 lb each)
2 tbsp minced or fresh pressed garlic
1 tbsp dried rosemary
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp coarse black pepper
3/4 tbsp sea salt
1 tbsp avocado or olive oil
3 tbsp balsamic vinegar
1 1/2 tbsp honey
1 tsp salt
1 tsp pepper
- Preheat oven to 400 degrees. Place a large pan over medium high heat and add oil.
- Open tenderloin and pat dry with a paper towel. Sprinkle the onion and garlic powders, salt and pepper on one side of the tenderloin and add to pan seasoned side down. Season the other side and let cook for 3 minutes per side or until lightly browned.
- While the tenderloin browns, add vinegar and honey to a small bowl and mix until honey devolves. Add salt, pepper and dried rosemary.
- Remove the pan from the heat and transfer to an oven safe dish.
- Top with freshly pressed garlic or minced garlic and spread evenly with a fork. Pour on glaze and cover with foil before placing in the oven.
- Bake for 15 minutes with foil and another 10 uncovered.
- Remove from the oven and let it rest for 10 minutes before cutting.