Balsamic Roast Pork

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We are back on the meat train and it is couldn’t be more awesome (the meat train is totally a thing). To all vegetarians, I think you are great and make good life choices – I just can’t. Not all the time. I’m still interested in getting delicious vegetarian recipes, but meat has got to be a part of my life. Mainly because of bacon.

To treat Z who has graciously indulged my culinary experiments, I cooked up a pork roast tonight. This recipe once again comes from Good Housekeeping’s 7 Years Younger book, and I can’t state enough how much I love these recipes. They are easy, but they have yet to miss. This meal was visually beautiful and healthy to boot. If you want to look into this book, I would say do it if only for the recipes (although I enjoyed the other aspects, you can see my review here.)

Balsamic Roasted Pork

4 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

3 tsp Dijon mustard

2 tsp packed fresh oregano leaves, finely chopped

2 medium fennel bulbs, cut into 1/4 inch thick slices

1 small red onion, thinly sliced

1 pork tenderloin

salt and pepper

1 lb strawberries

1/4 cup packed fresh basil leaves

5 oz baby spinach

1/2 pint blackberries

Preheat oven to 450. In large bowl, with wire whisk, stir together 3 tbsp balsamic vinegar, 1 tbsp olive oil, 2 tsp mustard and oregano. I was a little surprise at how much I enjoyed the fresh oregano – I had always heard that dried oregano was actually more flavourful. Whether or not that is true, this marinade smelled like fresh amazingness.

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Add fennel, tossing until well coated. Arrange onions in center of pan. Add pork to same bowl and toss until coated; place on top of onion.

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Sprinkle pork and vegetables with salt and pepper. Roast 18-22 minutes or until meat thermometer inserted in thickest part of pork registers 140 F. Let pork stand 5 minutes.

While pork roasts, hull and slice strawberries. Finely chop basil; place in large bowl. The addition of some surprising fresh ingredients, like the strawberries and basil, really took the recipe up a notch.

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In bowl with basil, whisk together remaining 1 tbsp balsamic vinegar, 1 tbsp oil, 1 tsp mustard and salt until well combined. Thinly slice pork. Add fennel, onion, spinach and strawberries to bowl with dressing, tossing until well mixed. Serve on plates and top with blackberries and pork.

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Word of the day:

Esoteric: understood by or meant for only the select few who have special knowledge or interest; recondite: poetry full of esoteric allusions; belonging to the select few; private; secret; confidential

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