Alright gang, I've got a fancy one for you today and I hope you can dig it. Doesn't "Roasted Pork Tenderloin" just sound classy?
If you've never made pork tenderloin, a few things to consider before you begin...
a) It's a lean cut of pork but still full of flavor. Winner, winner, pork dinner.
b) Because it's lean, it can dry out quickly. So be sure not to overcook it.
c) It's cheap. Boom.
....Unlike beef tenderloin, which I accidentally bought at Costco one time thinking it was cheap like pork tenderloin but no, no, no my friend. I was dearly mistaken. It was about $90 bucks. Talk about being REALLY nervous to overcook that bad boy. YIKES!
d) It's easy! All you need is an oven-safe pan, like a cast iron skillet, to sear the meat and then stick in the oven to roast.
One of my favorite go-to sides for this pork tenderloin are silky smooth, rosemary sweet potatoes.
I blend these up like whipped potatoes in a food processor to get the smoothest texture. They taste so decadent all by themselves and pair with the pork deliciously.
I'm already having dreams of topping these with pecans, goat cheese and a drizzle of honey for a left over treat!!!! Baked in the oven? MMM. I think yes.
I added a mustard and vinegar marinade before roasting that adds a really yummy tang. The marinade comes together really easily and you can easily substitute whatever dry herbs you have on hand.
If you don't have the mustard or vinegar, this pork loin is delicious with so many combinations - dry rubs of Italian seasonings or a spiced cumin mix, or use a salad dressing to add flavor before roasting.
You want to roast the pork until it's just at 140-145˚, and let it rest afterwards. If you see a slight pink color, you're on the money. If you prefer a more medium pork with no pink, just roast a few minutes longer and go for a temperature of 160˚.
When you remove the pork from the oven, make sure you save the pan drippings!!!! I poured mine right over the pork for a really concentrated sauce, or you can cook them down with flour and white wine to make something real special.
Roasted Pork Tenderloin with Whipped Sweet Potatoes
Makes about 6 servings
Pork Tenderloin and Marinade
2 - 1.5 lb pork tenderloins
1/4 cup apple cider vinegar
2 tablespoons stone ground mustard, or dijon
1 teaspoon dry rosemary leaves, or any other dry herb
1/4 teaspoon black pepper
Whipped Sweet Potaotes
5 medium sweet potatoes, peeled and chopped
6 tablespoons unsalted butter
1/2 onion, diced
2 garlic cloves, pressed
1 tablespoon fresh rosemary, chopped
1 tablespoon whipping cream, optional
Fresh cracked black pepper
- For the potatoes, bring a large pot of water to a boil and carefully pour the potatoes in. Boil until soft, about 10 minutes. Drain and transfer to a food processor.
- In a small saucepan, melt the butter down over medium heat with garlic, onion, rosemary, salt and pepper. Cook until the onion is soft and translucent, about 3 minutes. Pour in the food processor with the potatoes. Blend until silky smooth. Add a bit of whipping cream or milk, if you're feeling a bit more fluff. Season with more salt and pepper to taste.
- For the pork, preheat the oven to 425˚ and heat a large cast iron skillet, or oven safe pan, over high heat. Pat the pork tenderloin dry on all sides and season with salt. If you see any silver sections on the pork, be sure to remove that first with a small knife - it can become tough when cooked. Sear the pork on all sides until it's a nice golden brown, about 10 minutes total.
- Mix all the ingredients of the marinade together in a small bowl - apple cider vinegar, mustard, dry rosemary (or oregano, thyme, Italian seasoning, etc) and black pepper. Once you've seared the meat, remove the pan from the heat and spoon the marinade over both sides of meat, making sure to pour more over the thicker areas.
- Roast in the oven for 10-15 minutes, or until a thermometer reads 145˚. Move the pork from the pan to a cutting board to rest, and reserve the pan drippings for a sauce or to pour right over the meat.
- Slice and serve it up with the sweet potatoes and whatever else your little heart desires!
Bon appétit, mi amor <3