Tuesday, June 21, 2011

Balsamic and Garlic Crusted Pork Tenderloin

We don't eat a huge amount of pork but a tenderloin is one of our favourite cuts. It is easy to BBQ, and is always moist and juicy-If you don't over cook it. The trick is to take it off the grill when it reaches about 160 degrees, ( use a meat thermometer, it will be your new best friend) cover it and let it rest on the counter for 10 minutes before slicing. The temp will continue to go up, and the juices will spread more evenly through the roast. It should be just slightly pink on the inside. This does not mean it's underdone, or rare.
Alternatively you can cut the tenderloin into medallions bake them or pan fry them. I will post my favourite recipe for that soon as well. It's with apples and celery and cream... yum.

Balsamic Garlic Crusted Pork Tenderloin

  • 4-5 garlic cloves, finely minced or crushed
  • 2 tablespoons balsamic vinegar
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1¼ pounds each)

Whisk everything together in a small bowl, and put the pork in a large ziploc bag with the marinade for at least 30 minutes or over night.

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest, covered for about 10 minutes before slicing.

I served this one with red pepper jelly because it was over cooked a little... oops.

Balsamic Salad Dressing

3 Tbsp olive oil
3 Tbsp fresh lemon juice
3Tbsp Olive oil
1 clove garlic, crushed
2 tsp Dijon or other grainy mustard
Herbs of your choice. Basil, tarragon,  or whatever you like
If you like it a little sweeter you can add a couple tsps of sugar, honey or sugar substitute.

You can just dump it all in a jar with a tight fitting lid and shake it up, but if you want it to really emulsify you pour the vinegar and lemon juice in a bowl and slowly drizzle the olive oil in  while whisking like mad to get it to emulsify. It doesn't really affect the taste, so it's not necessary really.

I like to serve this dressing over romaine lettuce and mixed greens with red onion, red or orange pepper, nuts of some sort ( usually almonds or pine nuts or pecans) and some dried cranberries.


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