ROAST PORK TENDERLOIN

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Oh. Hell. Yes.

LADIES make this for your man and he will love you forever. No joke. Well I am not actually sure if that’s the case but ya’ll can test it out and let me know how many proposals happen after this meal. K? K. 

My Roast Pork Tenderloin with veggies is the perfect Sunday night dinner to cook and enjoy with a nice glass of wine or 6. 

Let’s get started. Here are the ingreds you will need:

Meat stuff

  • 1 or 2 pork tenderloins
  • 4 (ish) rosemary sprigs, stripped and finely chopped
  • Balsamic vinegar reduction (My fave is Nonna Pia’s Strawberry Fig)
  • A few generous glugs of EVOO (extra virgin olive oil)
  • Coarse ground sea salt
  • Fresh cracked pepper

Veggie stuff

  • 1 zucchini
  • 1 yam
  • Fingerling potatoes! (<– the exclamation point just felt right)
  • 1 yellow onion
  • 8 cloves garlic (because f it you only live once and these taste like heaven when baked)
  • Coarse ground sea salt
  • Fresh cracked pepper
  • EVOO
  • 4 (ish) sprigs of rosemary finely chopped

Babes, it’s on. Do you have your wine ready? K good. Me too. Let’s do this.

Step 1: Preheat oven to 500 F and get two oven-safe dishes out.

Step 2: Wash veggies and chop up into about 2 inch cubes. Make sure the zucchini is cut in way larger pieces than the rest (very necessary because it cooks quicker than the other veggies.) Peel your garlic, chop off the gross hard bits (lol) and throw the cloves whole into the mix. Yes, whole cloves of garlic. It will be SO GOOD trust me.

Step 3: Put all your prepped veggies into a large bowl and cover with EVOO, rosemary, salt, and pepper. Set aside.

Step 4: Trim all the gross white/fat/silver skin stuff off of your tenderloin babies. Place them loins (lol) in your oven-safe tray.

Step 5: Once your loins (I don’t think I will ever be mature enough to not find that hilarious) are safely in their dish, cut a few small slits into the meat and disperse big chunks of garlic into the meat. Sweet baby jesus. Now coat them with a few tbsp of that delicious Nonna Pia balsamic vinegar reduction, and rub the vinegar into the meat. Take your final ingredients (salt, pepper, rosemary) and rub them over the tenderloins. 

Step 6: Put veggies in the oven first. They will need about 35 – 40 minutes total to get nice and roasted. 

Step 7: After the veggies have already been in the oven for about 15 – 20 mins, pop your prepped pork tenderloins in there too for 20 minutes. Once 20 minutes is up, take the meat (and the veggies) out of the oven and transfer to a cutting board to “rest”, then slice and serve.

Anddd you can await your impending marriage proposal. 😉

One thing to note about my recipes is you really should tailor them to your own taste! For example, I often cook with tons of garlic and way more fresh herbs than necessary, because I love really strong flavours. But you might prefer your food to be a bit less intense on the flavour front, so adjust accordingly. 🙂

Okay but for real, you guys need to make this. And buy that balsamic reduction because it tastes so good on everything, like these Goat Cheese Figs. (<–also, yum.)

Hope you enjoyed the recipe today! Talk soons <3

 

x,

 

Robyn-Signature

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