Yesterday, I shared a healthier version of a Strawberry Orange Muffin with you, swapping out some of the regular flour for whole wheat and adding a protein packed streusel to the top. I also shared a giveaway that we are having to celebrate this week so make sure you link back to the Welcome Post in order to enter.
Today, I am sharing a recipe for Pork Tenderloin. Pork tenderloin is a very lean cut that cooks up quickly and is perfect for a healthy meal during the busy week or for an impressive meal over the weekend when you are entertaining family or friends.
This recipe from Rachael Ray is tender and deliciously seasoned with fresh herbs. Serve this up with a nice salad and a side of Baked Sweet Potato Fries and no one will even realize that they are eating a meal that is low in fat and healthy. The USDA has lowered the safe cooking temperature for a pork tenderloin to 145* which gives you a beautifully moist and medium rare finish.
I adapted this recipe slightly by halving the ingredients to serve 6 people and changing the preparation a bit.
Balsamic Roast Pork Tenderloin
adapted from Rachael Ray
1 pkg of pork tenderloins (there will be 2 in the package)
2 T. balsamic vinegar
2 T. good olive oil
4 cloves garlic
1 t. kosher salt
several grinds of fresh cracked pepper
leaves from 2 sprigs rosemary
leaves from 2 sprigs thyme
Trim all silver skin from the tenderloins and place onto a rimmed baking pan lined with foil.
Place the vinegar, olive oil, garlic, salt, pepper, rosemary and thyme in a blender or food processor and pulse until a coarse puree. Massage into and onto all sides of the pork tenderloins.
Roast in a preheated 500* oven for 20 minutes or until a meat thermometer inserted into the thickest part of the roast reads 145*. Let rest for 5 minutes before slicing. Print Recipe