Although I have the most kick-butt-can-never-go-wrong-everyone-loves this pork tenderloin recipe from the late Craig Claiborne’s “Classic New York Times”, circa 1970’s somewhere-in-time cookbook, I decided to take on another roast pork tenderloin recipe from Giada de Laurentiis for the “I Heart Cooking Clubs” weekly theme. The theme was “Roasting” and if there is one food that I love to roast, it is a pork tenderloin. Thank Heaven, that Giada had a recipe for Roast Pork Tenderloin in her extensive repertoire! And it was widely praised among the family tonight!
Despite my personal preferences belief that the balsamic/roasted garlic sauce should be slightly tempered down a notch, my family raved about this. The pork was cooked to perfection, soft and succulent, and with a dip of the pork into the sauce, it was simply divine. My father is on a restricted soft food diet while he recovers from his health ‘challenges’ and he ate every bit of his slice of pork and devoured the mashed potatoes that I prepared as a side dish for this Giada entree’!
So here’s the recipe directly from the cookbook “Giada at Home”:
Prepare the Roasted Garlic
For the Roasted Pork Tenderloin
For the Vinaigrette
For the Roasted Garlic
For the Pork Tenderloin
For the Vinaigrette
For this ultra taste filled entree, I chose to serve a more balanced, mild, freshly home-made and heavily buttered mashed potatoes, sprinkled-with-paprika side dish – – which proved to be simply PERFECT to soak up the roasted garlic-balsamic vinaigrette. I do hope you enjoy this if you choose to prepare this someday! A special thanks is extended to Giada, especially on behalf of my father, whom my mother and I are having so much difficulty finding ‘soft’ and yet delicious foods to prepare for him. He truly did eat one whole slice of this soft and tender pork plus a full scoop of my mashed potatoes with total pleasure! And that is tremendous progress after what he’s been through (health-wise) this winter!