1/4 c olive oil
2 T balsamic vinegar
1 T cider vinegar
3 large garlic cloves, minced
1/4 cup chopped fresh roesmary
2 T chpped fresh thyme
2 T chopped fresh parsley
2 T dijon mustard
1 14- to 16-ounce pork tenderloin
Process the ingredients (except pork) in blender until finely chopped. Pour over pork and marinate 8-12 hours in fridge. Drain. Roast at 375 degrees for 25 minutes or until done. Let stand 5 minutes. Slice thin and serve.
Yum! Can't wait to try your dish, Jenna!
ReplyDeleteI love the idea of having recipes online! What a great way to collect more dinner ideas!
ReplyDeleteAwesome flavor, Jenna! Arch really loved this one. Leftover it was dry, though, so maybe next time you could send it raw? Other than that I think a hunk o'meat is a great frozen dinner bc it's compact and takes care of the hardest part- the meat/entree prep! I almost always do frozen veggies, and I can always throw so rice in the rice cooker, so sides are easy. Good stuff!
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