Balsamic Roast Pork
I have no shame in admitting that we rely heavily on meal formulas each season to get dinner on our kitchen table 7 nights a week, week after week, month after month! I love mixing up the flavors and ingredients used, but having some simple meal layouts to fall back on has saved me from dinner burnout many a time. One of my favorite winter meal formulas is roast meat + mashed root veg + steam-sautéed veggie = satisfying and delicious dinner. We get two pork tenderloins every month in our frozen Wild Pastures order and I love cooking both at the same time in this simple way. One for dinner and one to slice up for lunches the next couple days! The whipped sweet potatoes are the perfect sweet and creamy pillow for the herby balsamic pork and gorgeously garlicky tender green beans.
Ingredients:
makes 8 servings
1 pound pork tenderloin
2 tablespoons balsamic vinegar
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 cup water
Directions:
If you can marinate your tenderloin the day before cooking, the flavors will be so much deeper, but no worries if not! You’ll just rub the vinegar, italian seasoning, salt, and garlic powder over the tenderloin and let it sit covered in the fridge for up to 24 hours. You can also just season it right before cooking in the same way.
About 20 minutes before cooking your tenderloin, remove it from the fridge and preheat your oven to 375 degrees F.
Heat a wide skillet with a lid that will fit the tenderloin over medium heat on the stove. Add the olive oil to the pan to get hot and brown the tenderloin on two or three sides getting it nice and golden. Pour the water in the pan around the tenderloin after browning and put the lid on. Pop it in the oven with the lid for about 20-30 minutes depending on the diameter of the roast. You’ll want the internal temperature to be around 160 F when finished. I use a simple meat thermometer to check! Slice the pork thinly and serve it with your favorite sides. You can drizzle the pan juices from the pork roast over top of the sliced meat.
