Do you ever watch movies that you loved years ago, only to discover that the picture quality (and possibly the acting, as well) are not all that great anymore? J wanted to watch Twister this weekend, and he was more than a little underwhelmed. Of course, he’d never seen it before so it was a little different than me, who has seen it 1,083,297 times. Like, every time it’s on TV. I warned him ahead of time that it wouldn’t be great picture quality compared to today’s standards. He fell asleep about halfway through. I watched ’til the end. What can I say, I like happy endings. And tornadoes. I want to chase tornadoes, y’all. Not like up in one, close like they were in the movie, but close enough to see the funnel formation. Fortunately I don’t live in tornado country, so…yeah. I’m talking about something I know very little about. Don’t get me wrong, I know that they cause insane destruction and devastation. They’re not to be taken lightly. But if you could get a safe distance from one, with no chance of harm, wouldn’t you want to see it?? Or maybe I’m just a little bit crazy?
Maybe I should just stick to things I know about. Like cooking, perhaps? Are you back with me now?? I hope so, because I have a pretty yummy pork recipe to share with you.
However you choose to time the cooking, this dish is amazing! Balsamic vinegar and herbs season the pork very nicely and roasted veggies – of any kind – are always a big hit for a side dish. Make this for your family soon!!
Balsamic-Herb Pork Tenderloin with Roasted Veggies
As seen on The Other Side of Fifty
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil (+ 1 Tbsp for cooking)
- 2 tsp Dijon mustard
- 1 Tbsp minced garlic
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
- 1 tsp fresh sage, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 1/2 lb pork tenderloin
For the roasted vegetables
- 1-2 lbs baby red potatoes, quartered
- 1/2 pound green beans, ends trimmed
- 1 Tbsp olive oil
- salt and pepper, to taste
- Combine all marinade ingredients in a large resealable plastic bag. Add tenderloins. Press air out of baggie and seal. Refrigerate for at least 4 hours.
- Move your oven racks to top and middle positions (unless you have a double oven – in that case preheat both and leave racks as normal.) Preheat oven to 400 degrees, line a baking sheet with foil and set aside.
- So that the veggies and pork will be ready about the same time, you want to start prepping your veggies about 10 minutes before you’re ready to start the pork. In a large bowl, toss the potatoes and green beans with 1 tablespoon of olive oil. Season liberally with salt and pepper and spread out on the prepared baking sheet. Place the baking sheet in the top rack of the oven and roast for about 30 minutes, until the potatoes are fork tender inside but a little crisp on the outside.
- Remove pork tenderloins from marinade and season with salt and pepper, to taste. In a large, oven-proof skillet, heat 1 tablespoon olive oil.
- Add the pork and sear on all sides, about 1-2 minutes per side. Place skillet on the middle rack of the oven and finish cooking, about 15-20 minutes or until internal temperature reaches 140 degrees.
- Carefully (use your oven mitts!!) remove pan from oven. Remove pork to a large cutting board and tent with foil. Allow to rest for about 10 minutes before slicing into 1/2 inch medallions.
- Serve the pork medallions with the roasted veggies, and enjoy!