Balsamic Glazed Pork Tenderloin (Photo Credit: Sandy Axelrod)

Balsamic Glazed Pork Tenderloin
(Photo Credit: Sandy Axelrod)

Occasionally I actually plan ahead and prepare something for dinner with another night’s meal option in my head. Since I was a child one of my favorite entrees has been pork roast. My mom always served it with baked sweet potatoes and green beans and it was a meal I always looked forward to! I have been married to my sweetheart Steve for over 45 years and it is only recently that I have actually gotten him to look forward to a pork dinner. I do make mine a little bit differently than my mom did. You know when you buy the cryovac packages of pork tenderloin how there are always two in the pack? Well since our son is married and has been out of the house for years there are only two of us for dinner on most nights so that is just too much pork for one meal. Now I roast off both pork tenderloins with a garlic balsamic glaze and we eat one of them hot with, you guessed it sweet potatoes and a green vegetable and I refrigerate the other one for a couple of nights later and transform it into an Asian salad. I think these two recipes will convert the most skeptical pork person. To round out the hot meal I am including the recipes for Baked Sweet Potato Fries and Broccoli with lemon and garlic.
Balsamic Glazed Pork Tenderloin

1 pkg. pork tenderloin (about 3 lbs. total)
1 tbsp. fresh garlic, minced
2 tbsps. balsamic vinegar
2-3 tbsps. extra virgin olive oil
Kosher salt and freshly ground pepper

Preheat oven to 450F. Cover a sheet pan or shallow roasting pan with heavy duty foil. Rinse and dry tenderloins and place on sheet pan. In bowl whisk together remaining ingredients and spoon over pork then rub into meat. Roast for 30 minutes until instant read thermometer placed in center of thickest part reaches 160F. Remove from oven and let rest 5-10 minutes. Slice in 1/2″ thick slices. Serves 4 if using both tenderloins or 2 with leftovers for Asian Salad.

Baked Sweet Potato Fries

1 small sweet potato per person, scrubbed and dried
olive oil
salt and pepper
steak seasoning

Preheat oven to 450F. Cover a sheet pan with heavy duty foil. Cut potatoes lengthwise into thick slices. Then cut into fries. Place in large bowl and drizzle with a little olive oil. Mix to coat completely. Spread out on sheet pan and sprinkle liberally with salt, pepper and steak seasoning. Bake in 450F oven for 30 minutes until crisp on outside and soft inside.

Broccoli with Lemon and Garlic

1 lg. head of broccoli, washed and cut up
1 tbsp. fresh garlic, minced
zest of 1 lemon, finely grated
juice of 1 lemon
1-2 tbsps. extra virgin olive oil

Heat olive oil in heavy saute pan over medium high heat. Add garlic and broccoli. Saute for 1 minute. Add grated lemon zest and juice, stir well and cover. Cook another minute or two over medium low heat until broccoli is crisp tender.

Pork Roast Take Two – Asian Salad

1 head Romaine heart, sliced
1 Belgian Endive, sliced
1 bunch Arugula, thick stems removed
1 cup red cabbage, sliced
1/2 English cucumber, peeled, halved lengthwise and sliced
1 ripe mango, peeled and cubed or 1 Granny Smith apple, diced
3-4 scallions, sliced
1 Haas avocado, peeled and diced
Leftover Balsamic Glazed Pork Roast, chilled & cut into bite sized chunks

Wide Chinese Noodles
Wasabi Peas

Zest and juice of 1 1/2 limes
2 tbsps. honey
1/2 cup extra virgin olive oil
kosher salt and freshly ground black pepper

Place all ingredients except the olive oil in bowl. While slowly drizzling olive oil whisk the dressing until thickened slightly and well blended.

Place all of the salad ingredients in a large salad bowl. Drizzle dressing on top and garnish with Chinese noodles and Wasabi Peas. Serves 2-4 depending on appetites.

Have a delicious day,

Sandy Axelrod

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