balsamic roasted pork tenderloin


There are certain members of my family who, when presented with a turgid, glistening pork tenderloin resting moist in its taut plastic, will be unable to refrain from making extremely pornographic genitalia jokes.

Okay, I’m one of them.  It’s pretty hard to resist, what can I say?  It doesn’t help that butchers — those pervs — often seem to intentionally cut pork tenderloins in… uh… interesting ways.  We had one at my cousin’s house a few weeks ago that had two rounded, bulbous — never mind.

I’d originally intended to do something more interesting with the pork tenderloin I picked up last time we were at the store, but life’s been pretty hectic lately.  It wound up sitting in the fridge until I pretty much needed to cook it ASAP or throw it out.  And I’ll be damned if I’m throwing away something I didn’t buy on sale!  So, despite the fact that Don was moaning in bed with the flu and it was really late and I barely felt like cooking at all, I made the pork.  And lo!  It was actually really good.  Even Don managed to heave himself up in bed long enough to eat two plates full.

Balsamic Roasted Pork Tenderloin

1/3 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 red onion
1 package pork tenderloin*
1 apple (optional)**

Preheat oven to 450 degrees.  In a gallon-sized ziploc bag, mix balsamic vinegar, olive oil, rosemary, salt, and pepper.  Shake the bag to combine them thoroughly.  Cut the red onion into either large chunks or wedges, and add it and the pork tenderloin to the bag.  Smoosh the whole thing around to make sure everything is coated thoroughly, and leave to marinate for about an hour while you watch some episodes of “The Office” that you Netflixed.  Once you remember that you have pork marinating, head back to the kitchen and line a large rimmed baking sheet with foil (or don’t, but I do it because I hate to wash dishes and my baking sheets are too big to go in my crappy dishwasher).  Dump the contents of the bag out onto the lined baking sheet, trying not to let too much of the marinade splash out.  If you were less lazy than I, you might even use tongs or your hands or something to get the stuff out, rather than just inverting the bag over the pan.  Make some effort to at least arrange the pork loin in a straight line, if nothing else.  Cut up an apple, if you feel like using one, into wedges, and scatter it over the onions and pork loin in the pan**.  Pop the whole thing in the oven and roast for 30 minutes or until pork is no longer pink inside.

*I picked up what i thought was one large vacuum-sealed pork tenderloin.  When I cut open the plastic, it turned out to be two medium sized ones, which was fine.  Just grab however much you want to eat of the vacuum-sealed tenderloins, it doesn’t really matter.

**I used an apple — a granny smith, specifically — and we were both kind of unimpressed.  It just sort of tasted like oniony apple instead of really adding a lot to the other flavors.  Next time I’ll omit the apple from the roasting pan and make my mom’s cooked apples separately instead.

On photography: I was so hungry that we ate all of the onions and apples and one of the pork loins before I remembered that I probably ought to take a picture for you people.  So I wiped off the cutting board as best I could and stuck it in the light box, resulting in this rather plain picture.  Sorry.  Next time I’ll do you up a plate.


One Response to “balsamic roasted pork tenderloin”

  1. 1 use up your leftovers: not quite carnitas « cookshooteat

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