Baked Pork Tenderloin
This week I am looking forward to lean protein dinners with steamed vegetables and side salad. I have planned two dinners of roasted fish and baked pork tenderloin. Both are very easy dishes to make and filling. Since it’s too cold to BBQ, this is one of the easiest ways to bake pork. I served this with steamed “summer vegetables,” a blend of sliced peppers, asparagus and beans:
- Butterfly the tenderloin. Spread minced garlic and a sprig of rosemary, then fold back up. Place pork on a shallow cooking sheet.
- Bake at 425F for at least 35 minutes until a meat thermometer reads 165 degrees F, or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
I also roasted two garlic heads that were getting tired, to make use of the oven. The roasted garlic with red pepper spread and goat cheese is absolutely delicious! It is my favourite snack – tastes great on sliced cucumber (but crackers or baguette is better).