Tuesday, October 20, 2009
This was Sunday night supper. Roasted pork tenderloin with pan sauce, roasted sweet potato wedges and sauteed green beans....so,so good!
The pork tenderloin recipe comes courtesy of Fortheloveofcooking blog. To make the sweet potatoes, I peeled them, then cut into wedges and simply seasoned with olive oil, salt and pepper. These cooked in the oven along with the tenderloin for about 30 minutes, turning over half way. The green beans were first cooked in boiling water till tender crisp, then sauteed in a little butter and seasoned with salt and pepper.
This was a wonderful Fall meal and one good enough to serve company. I also love that it's healthy (pork tenderloin has about as much fat as a chicken breast), easy to prepare and so flavorful. We all loved this dish!
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin
Combine all ingredients and marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 20 minutes or until the meat has reached 160 degrees (check with your meat thermometer because one of mine said 145 degrees for pork and the other said 160 degrees). Let rest for at least 5 minutes before slicing.
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.