As I mentioned last week, grilling sessions are in full swing in our household. On the weekends, Blair serves as grill master while I take my turn as the master on weeknights. We always say prayers before eating dinner. It is really sweet every night that after we finish praying, Blair always adds in a little thank you for my cooking/grilling/baking abilities. I think his exact words are “God bless my beautiful wife and her amazing (fill in the blank depending on what dinner is) skills. Could I be any luckier? I never get sick of those words . On the weekend nights, it is my turn to be thankful for his grilling skills. It allows me to work on other dishes inside while he takes charge outside.
This particular meal was mine on a weeknight, but I can see it definitely becoming a regular on our menu. Sometimes, I get really excited to cook dinner, imagine me texting Blair at three pm after my students leave to say how I am super pumped about what I am making. Some nights I just really look forward to getting into the kitchen especially after the other week’s meals have just been eh. So if this meal hadn’t lived up to my expectations then I would have been disappointed. Not only was it awesome, it definitely exceeded my expectations. The pork ended up having a beautiful, flavorful crust on it and was perfectly juicy. I served it with an amazing goat cheese potato gratin (swoon-recipe coming soon) and some roasted asparagus. It was so good we ended up eating the leftovers the next night. The directions say to marinate this overnight, but I missed that part so I think ours ended up being marinated for a few hours and it was still perfect. I can only imagine that overnight that the flavors would come through even better! I will definitely be trying that next time because there will most definitely be a next time!
Grilled Balsamic-Garlic Crusted Pork Tenderloin
Yield: Serves 6.
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)
What you’ll do:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
Source: Kitchen Confidante