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Roasted Pork Tenderloin with Roasted Garlic Vinaigrette

Author: Roz

Ingredients

Prepare the Roasted Garlic

  • 2 full heads of garlic cut in half
  • 2 Tbsp. olive oil
  • Sea salt

For the Roasted Pork Tenderloin

  • 1 4-1/2 pound boneless pork tenderloin
  • Mrs. Dash Garlic & Herb salt-free seasoning I use this all the time in place of salt that is listed in recipes

For the Vinaigrette

  • Roasted garlic from above
  • 1/2 cup fresh Italian parsley chopped (this is twice the amount indicated in the recipe)
  • 1/2 cup balsamic vinegar I reduced this amount to 1/3 cup, it was very potent
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon sugar I used 2 packets of Splenda this is necessary to take the bite out of the Balsamic vinegar
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. water

Instructions

  • Preheat oven to 475 degrees.

For the Roasted Garlic

  • Cut the heads of garlic in half cross-wise.
  • Place the garlic halves on a sheet of aluminum foil.
  • Drizzle them with the olive oil, and sprinkle with the salt.
  • Fold the foil up and around the garlic halves, making sure that the garlic stays upright.
  • Seal the foil into an airtight package around the garlic halves.
  • Roast until the garlic cloves are golden and soft, about 45 minutes (not 60 minutes as indicated or they will turn BROWN).
  • Keep the garlic halves in the foil and cool slightly.

For the Pork Tenderloin

  • Thirty minutes after the garlic has started roasting, place the pork in a medium, heavy roasting pan.
  • Season the tenderloin on all sides (with seasoning of choice).
  • Roast the pork along with the garlic until an instant-read meat thermometer reads 150 degrees (slightly warmer than what the original recipes calls for because there was still plenty of pinkish-red sections in the pork), for about 40 more minutes, 70 minutes maximum.
  • Remove the roasted pork tenderloin from the oven and form a tent of aluminum foil over the pork.
  • Let rest for 15 minutes.

For the Vinaigrette

  • Open the garlic packets and squeeze the the roasted garlic cloves into a blender, squeezing the base of each garlic half.
  • Add the parsley and balsamic vinegar.
  • Pulse until well blended.
  • Drizzle or pour the olive oil into the blender and blend well again.
  • Add the sugar or sugar substitute, salt, pepper, and two Tbsp. of water.
  • Blend until well mixed.
  • Drizzle some of the vinaigrette over the pork tenderloin.
  • Slice into desired thickness of slices.
  • Pass around the remaining vinaigrette in a small ‘gravy’ type dish.