I made a roasted Pork Tenderloin to go with my sweet potato risotto. One pork loin, at room temperature, and patted dry. They are normally packaged with two smaller loins in one package. Perfect for just David and I.Thoroughly salt and pepper all sides of the loins.Sear in a hot pan until golden on all sides.Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees). Roasted for about ten to twelve minutes.Rest for about 5 minutes (tented with aluminium foil), then slice across the grain. My plate below.David’s plate and his has the Fig Balsamic sauce on the pork. Recipe coming tomorrow.
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