Sunday, July 28, 2013

Herb Marinated Pork Tenderloin With Slow Roasted Tomatoes

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 It's Summer! That means it's time to fire up the grill, pick some fresh tomatoes, and dine outside. Right?

If your looking for an easy summer dinner, this dish is for you. It starts with a pork tenderloin that is marinated in lemon juice and a few fresh herbs. 

We chose to grill our pork tenderloin, but you could also roast it in the oven. Either way, it'll be super moist and flavorful from hanging out in the herby lemony goodness.

pork loin

Since I have an overabundance of tomatoes in my garden, I decided to roast up a pan to serve alongside the grilled pork tenderloin.

The tomatoes couldn't be easier. Slice them in half, throw them in the oven, and roast them low and slow for a few hours. That's it! The result is the most flavorful tomato you will ever put in your mouth. It's really quite remarkable what happens to those red beauties while there roasting away in the oven.

Here are the tomatoes going into the oven.

And here they are after three hours of roasting. There's so much flavor in these things!

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Once everything was ready, I sliced up the pork and served it over a bed of arugula alongside the slow roasted tomatoes. 

pork loin, roasted tomatoes

This has been the easiest and most delicious dinner yet this summer! I'd say that's a win-win.

Herb Marinated Pork Tenderloin With Slow Roasted Tomatoes
Serves 4

For the Pork

Pork Tenderloin (about 2 pounds)
1 lemon, zested
3/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
6 cloves garlic, minced
2 Tbsp minced rosemary leaves
1 Tbsp minced thyme leaves
2 tsp Dijon mustard
1/2 tsp Kosher salt
Fresh ground pepper

Place the pork in the bottom of a gallon sized freezer bag.
In a small bowl, whisk together the rest of the ingredients. Pour over pork. Seal bag and refrigerate overnight.

Heat grill to high heat. Sear the pork on all sides about 2 minutes per side.
Reduce heat to medium and grill pork until it reaches 160 degrees on an instant read meat thermometer, about 20-25 minutes.
Allow the pork to rest for 10 minutes. Slice into 1/2 in slices and serve.

For the Tomatoes:

2 pounds tomatoes, any type will do (I used plum and beefsteak)
extra virgin olive oil
Kosher salt
freshly ground pepper

Preheat the oven to 250 degrees F.
Slice the tomatoes in half and lay on a sheet pan. 
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
Place tomatoes in the oven and roast for 3 hours, or until they are done to your liking.

Recipe Notes:

To roast the pork, preheat oven to 400 degrees F. Place the pork on a roasting pan, discarding the marinade, and roast in the oven until a meat thermometer reads 160 degrees, about 20-30 minutes.

Use whichever fresh herbs you have on hand...oregano, marjoram, basil would all be delicious.

Whenever I prep this pork, I always make a second one and place it in the freezer (in the bag of marinade). Thaw overnight in the refrigerator and proceed from there.

Use whatever type of tomatoes you like best. Keep in mind that smaller tomatoes will roast faster.

Hope y'all enjoy!

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