Look at all the green! Isn't it a happy sight? The spinach and kale were greenhouse winners this winter, but honestly, I used the fresh herbs more than anything.
She got the beet :)
I had plans to grill last night, but a heavy downpour of rain changed plans and this beauty was the fortunate result.
Roasted Balsamic Pork Tenderloin
Preheat oven to 450*
Give the tenderloin a good rubdown with some olive oil and a generous splash of balsamic vinegar.
Lay in roasting pan (I line mine with parchment because caked on balsamic vinegar is a ridiculous challenge to clean.)
Season with 3+ cloves of pressed fresh garlic and black pepper, then top with fresh thyme and rosemary (thanks, garden!)
Next to the pork, I added a layer of chopped garden beets and carrots.
Roast at 450* for 30 minutes.
Pork perfection.
This just in: beets still taste exactly like cooked dirt. Blech. The juices, however, were amazing and made the carrots savory and wonderful, and the vibrant drippings blended with the balsamic vinegar and gave the bottom of the pork an incredible punch of sweetness. Really really good. Even if the beets themselves tasted like I was chewing earth, they really added a unique little something something that dressed the dish beautifully.
1 comment:
Love it.
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