Thursday, September 24, 2009

:: Thursday's Recipe Rodeo ::

Here we are...Thursday already! This is a place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Meat made Fast and Easy

I didn't grow up eating pork very much, so I knew nothing about how to prepare or cook it. It wasn't until about two years ago (isn't that crazy) that I discovered pork tenderloin and how easy it is to cook - in so many different ways. I found a recipe by Rachel Ray that has been a big hit in our house for quite some time now. It is another one of our staple meals - quick, easy, and delicious enough to serve to guests with confidence!

Balsamic Roasted Pork Tenderloin

* 1.5 - 2 lb pork tenderloin
* 2 tbsp balsamic vinegar
* 2 tbsp extra-virgin olive oil
* 4 cloves garlic, cracked
* Salt and pepper
* 2 sprigs fresh rosemary leaves stripped and finely chopped (you can also use dry)
* 2 sprigs fresh thyme, leaves stripped and finely chopped (you can also use dry)


Preheat oven to 500 degrees.

On the back of the tenderloin will be a thin white layer called the silver skin -remove with a sharp knife. Cover a baking sheet in tinfoil and place the pork tenderloin on it (I spray tinfoil so the balsamic doesn't burn).

Drizzle the balsamic vinegar over the meat and use your fingers to massage it in. After you have cracked the garlic cloves with the side of a knife, cut little slits in the side of the meat and stick a garlic clove inside. Drizzle the meat with olive oil.

In a small bowl, combine salt, pepper, rosemary and thyme, mix well and then sprinkle the entire mixture over the pork tenderloin. Once tenderloin is covered with rub, place in oven and roast for 20 minutes (yes...20 minutes is enough time). Remove the meat from the oven and let rest for 5-10 minutes. Then slice into medallions, serve and ENJOY!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, let me know in the comments you are joining so we can visit your blog, or if you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Balsamic Roasted Pork Tenderloin


Stephanie Tang said...

This recipe is on our menu this week! =-)

Stephanie Tang said...

We tried it and we LOVED it!! Thanks for the recipe's Nini! =-)