Sunday, September 18, 2011

Balsamic-Rosemary Pork Tenderloin

I had the pleasure of spending an evening with one of my favorite people, Miss Sarah from Kittens and Pittbulls. Sarah and I met 3.5 years ago through our jobs on the same team at work. Our friendship grew outside of just coworkers, and she soon became a work-out buddy, mani/pedi friend, random shopping trip companion, painting pals and now tonight, we mark our first culinary creation together!

Sarah and I on her rooftop patio with Downtown Dallas in the background
Thanks to Mr. Max's family for the chef's hats!

Sarah often jokingly complains to me about how much effort it takes to cook. I wanted to show Sarah that even though something can look or sound complicated, it can really be so easy! Sarah and her husband Paul are foodies - they share a passion for finding and tasting some amazing food. I wanted to show her that she can make that right here in her own home without the expense of restaurants or the mystery of how they prepared it.

I confided in again to look at some of the recipes that I had bookmarked try. I came across the perfect recipe to make for her, this incredible balsamic-rosemary pork tenderloin, paired with a caprese salad and haricot verts. When I gave her the run down, she looked at me like I was crazy, which is exactly what I was expecting.

Tonight, you can create some simple elegance with tastes that are absolutely divine. Stay tuned for the rest of our meal, a grilled caprese salad and a caramel-banana pudding!

Grocery List:
  • Pork Tenderloin
  • Salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. olie oil
  • 1 tbsp. minced garlic
  • 1 tbsp. brown sugar
  • 1 tsp. ginger, minced
  • 2 sprigs of fresh rosemary
Start by pre-heating your oven to 450 degrees and seasoning your pork with salt and pepper. Combine the balsamic vinegar, soy sauce, olive oil, garlic, brown sugar and ginger in a measuring cup or small bowl.
In a large plastic bag, place the pork tenderloin inside and pour the marinade contents in and add the fresh rosemary sprigs. Move the contents around in the bag to coat the pork and let sit out at room temperature for at least 30 minutes.

Put the pork in an oven safe dish, with the juice from the bag, reserving about 1/4-1/2 cup to make a glaze. Bake the pork in the oven for at least 25 minutes.

While the pork is in the oven, take the reserved marinade and heat over medium in a sauce pan for about 5 to 8 minutes or until it has started to thicken and forming a glaze. This is going to be a perfect finishing touch to your pork!

Once the pork is done, take out of the oven, slice it up, top with glaze and enjoy!
 Served with simple haricot vert green beans, lightly sauteed in olive oil, seasoned in salt and pepper.

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