It’s not often you get the chance to whip up a dish containing two – count ‘em, two – key ingredients food critics just went ga-ga over. Fortuitously, given the dip in temperatures outside, there also happens to be no better time than now to enjoy a hot, juicy pork tenderloin made with both of them.
“Nice and fruity” and “unusually pleasant” are how AOL Kitchen Daily tasters described the Pompeian Extra Virgin Olive Oil – used to flavor the pork – in naming it “Best Extra Virgin Olive Oil”. And Cooking Light magazine was no less glowing in naming the same company’s Balsamic Vinegar a Taste Test Award Winner as part of its second annual selection of the best-tasting and healthiest grocery store products and stand-out artisanal treats from across the country.
To foodies, the only thing that could’ve made the awards better would’ve been if Julia Child had returned from the grave to present them herself.
Anyhow, to complete this recipe for Pork Tenderloin With Balsamic Roasted Vegetables, just toss in a few other essentials – garlic, eggplant , rosemary and bell peppers – and you’re cooking:
Pork Tenderloin With Balsamic Roasted Vegetables
1/2 cup Pompeian Extra Virgin Olive Oil
1/2 cup Pompeian Balsamic Vinegar
2 cloves finely chopped garlic
2 teaspoons mixed dried herbs, such as thyme, rosemary, oregano or marjoram
Salt and freshly ground black pepper
2 pork tenderloins (10-12 ounces each)
2 red, yellow or green bell peppers, cored and cut into 1 1/2-inch pieces
2 medium yellow onions, cut into 3/4-inch wedges
1 small eggplant, cut into 1-inch pieces
Pompeian Extra Virgin Olive Oil for drizzling
To prepare the marinade, combine the Pompeian Extra Virgin Olive Oil, Pompeian Balsamic Vinegar, garlic and herbs in a bowl. Whisk until blended; add salt and pepper to taste.
Place the two pork tenderloins in a large sealable plastic bag. Pour in half the marinade and refrigerate for 1 hour or overnight, turning the bag occasionally.
Preheat oven to 400 degrees F.
Pour the remaining marinade over the peppers, onions and eggplant and toss. Arrange the vegetables in a large oiled roasting pan. Roast in the preheated oven for 15 minutes.
In the meantime, heat a large non-stick skillet over medium-high heat. Remove the pork from the marinade. Add to the skillet, and brown on all sides.
Transfer the pork to the pan of roasted vegetables. Return to the oven for 20-25 minutes or until the pork registers 155 degrees on a meat thermometer. Slice the pork, and serve with the roasted vegetables. Drizzle Pompeian Extra Virgin Olive Oil over finished dish.