Know what I like about pork tenderloin?
You can make it fancy, or you can keep it simple. You can slice it and put it on a platter and serve it as a nice sit-down dinner, or you can slice it and throw it on a roll and serve a platter of casual sandwiches. It's usually reasonably priced, and you can often find it on sale. It's a great main dish for feeding a crowd, too. Over the holidays, I had a dinner and we grilled six tenderloins. Once again, I found a keeper on Pinterest - seriously, I never should have started with that, but anyway.... Here's the original post, to give credit to the artist.
Balsamic-Garlic Crusted Pork Tenderloins
4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar (I might up this a bit.... we drizzled the cooked meat with more)
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)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork, and marinate overnight, or as long as you can before cooking.
Freezer Meal prep:
(Kind of obvious, but just to make it official...) Complete the steps above, and then freeze in a Ziploc bag. Thaw in fridge, then prepare on the grill or in the oven. You COULD brown it, and then put both loins in a foil pan, cover with foil, and freeze that way, if you want to make it an oven meal. For me, that's too much fuss.
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Tent with foil and let the meat rest before slicing - it's worth the wait.
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.