Wednesday, June 25, 2014





  • 2-3 garlic cloves, finely minced or crushed
  • 2 Tablespoons balsamic vinegar
  •  1/2 teaspoon ground mustard
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil (for marinade)
  • 1 pork tenderloin (about 1¼ pounds)
  • 1 tablespoon olive oil (for saute)
  • fresh parsley to top


Stir together garlic, balsamic vinegar, mustard, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. (I like to do this in the morning and keep in the fridge until dinner time!)
Preheat oven to 400 degrees.
Heat oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20-30 minutes (depending on your oven). Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing. Top with fresh parsley (optional)

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