Monday, November 22, 2010

Rachel Ray You've Done It Again - Balsamic Pork Tenderloins

Since Emi was out of town enjoying a girl's weekend, I took it upon myself to go grocery shopping and to cook the week's meals. The first cookbook I turned to for inspiration was my first cookbook ever, Rachel Ray's Top 30 - 30 minute meals - Guy Food. It's such a simple cookbook, yet I have about 5 regular meals from this cookbook, plus I keep discovering new ones which brings us to the Balsamic Pork Tenderloins.

This was an amazing meal, one of my new all-time favorites. I smiled after taking the first bite of the tender, flavorful, and juicy pork tenderloin.

What you'll need:

  • 2 pork tenderloins (2 and 1/4 pounds total)

  • Balsamic vinegar, for drizzling (3 T)

  • EVOO, for drizzling

  • 4 cloves garlic, cracked

  • 2 T sea salt and freshly ground black pepper

  • 4 sprigs of fresh rosemary and thyme, leaves stripped and finely chopped

What to do:

  • preheat oven to 500 degrees

  • Place tenderloins on a nonstick cookie sheet with a rim

  • Coat tenderloins in balsamic vinegar (I used cheap balsamic and it still tasted amazing), rubbing vinegar into the meat. Don't worry about getting dirty, you will.

  • Drizzle tenderloins with evoo, just enough to coat.

  • Cut small slits into meat and disperse chunks of cracked garlic into the meat (tasty nuggets of deliciousness)

  • Combine sea salt and pepper with rosemary and thyme and rub meat with blend (you really can't overdo the salt, pepper, and fresh herbs).

  • Roast in hot oven 20-25 minutes, let meat rest, transfer to carving board, slice and serve.

What an explosion of flavors. Everything stands out from the sea salt and roasted garlic to the fresh rosemary and thyme, with a spicy kick from black pepper, all with a sweet essence from the balsamic vinegar.

Sometimes the most simple meals are also the most delicious. This was a good example of that. From prep to finished and in my belly, this meal took less than 45 minutes to make.

- Kyle

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