Friday, January 14, 2011

Pork Tenderloin with Wild Berry Vinaigrette

Need a meal in a hurry? This recipe just calls for a quick marinade, pan searing, and finishing off in the oven. I prepared the dressing and the beet greens with carrot medallions while the tenderloin cooked. The wild berry vinaigrette is the star of this show--super sweet with no added sugar. Enjoy the leftovers with fish, chicken, or salad.

Serves 2-3.

1 1 lb pork tenderloin
1 Tbsp Dijon mustard
1 bunch thyme, leaves removed (You can use your favorite chopped herb instead, if you'd like.)
sea salt
freshly ground black pepper
1 Tbsp extra virgin olive oil

Sear tenderloin in a large oven-proof skillet.
  1. Preheat oven to 425 degrees.
  2. Season tenderloin with salt and pepper.
  3. Rub Dijon mustard on all sides of tenderloin.
  4. Roll tenderloin in thyme leaves.
  5. Warm oil in a large oven-proof skillet (I use a Lodge cast iron skillet) over medium-high heat.
  6. Place tenderloin in hot skillet and sear on all sides, using tongs to roll the meat.
  7. Place skillet in preheated oven and cook for approximately 20 minutes or until pork is just slightly pink in the middle.
  8. Tent foil over tenderloin and let it rest for 5-10 minutes before serving. This will help it retain its juices.
  9. Slice tenderloin into 1/2 inch pieces. Serve drizzled with wild berry vinaigrette.

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