Honey Roasted Pork TenderloinI saw a similar recipe on The Food Network and couldn’t wait to make my own version. I adapted the recipe a bit to work with the ingredients I had on hand. This tenderloin came our so delish that I can’t wait to make this dish again!!

Marinading the meat overnight is optional, but I think marinating roasts makes them really tender. If you have time, I suggest doing it!

1 (2.5 pound) pork tenderloin, silverskin removed

Marinade
4 cloves of garlic, chopped
1/3 cup of olive oil
1/3 cup honey
1 tbsp fresh parsley, chopped
Sea salt and freshly cracked pepper, to taste

Vinegrette
1/4 cup of balsamic vinegar
2 heads of roasted garlic
1 tbsp sugar
1/4 cup honey
1 tbsp fresh parsley, chopped
2 tbsp Dijon mustard

For the Pork:

Cover the tenderloin with oil, garlic, 1/4 cup honey, salt, pepper, and 1 tbsp parsley. If you have time, marinate it overnight

Preheat the oven to 400 F (205 C) degrees. Heat 1 tsp of olive oil in large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Place a meat thermometer into the thickest part of the tenderloin then place the skillet into the oven, and bake for 15-20 minutes or until meat thermometer registers 145 F (70 C) degrees (medium) or desired degree of doneness. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.

For the vinaigrette:

Remove the roasted garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the ingredients in a blender. Pulse the machine until well blended.

Drizzle the roasted garlic vinaigrette on top of the sliced pork and serve. Enjoy.

Serves 4-6

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Filed under: Entree • Low Carb Recipes • Pork

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