Sunday, July 10, 2011

Balsamic Pork Tenderloin

About a month ago my boyfriend and I went to his friend's wedding in St. Louis, where he grew up. While staying with his parents they informed us that they had purchased a bunch of meat at a sale from the grocery store and they then sent us home with a cooler full of frozen meat. We have slowly been using the meat over the past few weeks making steak, beer can chicken, etc. We finally got to the pork tenderloin the other night before I left for Bolivia. This is one of my favorite meats to cook with. It is so easy to cook and so flavorful. This is a slightly different take on my simpler rosemary pork tenderloin, but has a more decadent taste.

Balsamic Pork Tenderloin
2 pork tenderloins (they are usually sold in packs of two, but this recipe can also be made with one large pork loin)
3-4 potatoes
4 large carrots
3 stalks celery
2 large onions
For the marinade:
1/4 cup balsamic vinegar
1/2-3/4 cup olive oil
2 tbsp. dried or fresh rosemary
Salt and pepper

1) Make the marinade and pour into plastic bag with the pork (reserve a little for the vegetables) and place in fridge for a few hours or overnight
2) Line a roasting pan with foil and place roughly chopped vegetables in pan and coat with reserved marinade
3) Roast vegetables in 425 degree oven, covered with foil for about 20 minutes. They take slightly longer than the pork to roast
4) Remove vegetables from oven and place pork loins on top and surrounded by the vegetables and roast in the oven for about 25 minutes, uncovered. The time it takes depends on the size of the pork tenderloins
5) Check the internal temperature of the pork and make sure the vegetables are tender
6) Let pork rest for about 8 minutes then slice and serve

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