Sometimes the simplest ingredients put together make the very best combinations. The effortlessness of flavors matched together by enhancing through the roasting process, layers the experience for the diner. Pork tenderloin can be made hundreds of ways, but my favorite way is to pan sear and then finish in the oven. It comes out almost perfect every time. Be careful to not overcook the pork – a ting pink in the meat is perfection. Pork is such a lean meat that absorbs whatever flavor you add to it.
Typically I will whip out my favorite chutney to serve along side the pork. Wanted to make something a bit different yet still healthy, so I decided to roast the basket full of grape tomatoes I had in the refrigerator. Once roasted, the sweetness of the tomato is pronounced and perfect with just that hint of garlic. Have a bite of pork with the roasted tomato and nirvana on a fork will transpire.
Pork Tenderloin with Oven Roasted Grape Tomatoes
1 Pork tenderloin
Napa Style Roasted Garlic Rub or your favorite rub
Take the tenderloin out of the fridge 30 minutes before cooking. Prep the tenderloin by removing the fat and silver skin from the meat. Cover all sides of the tenderloin with the rub. Preheat the oven to 350 degrees. Put about 2 tablespoons of olive oil in an ovenproof skillet and sear the tenderloin over medium-high heat to brown all sides, about 3 minutes in total. Place skillet in the oven and roast 25 to 30 minutes, until internal temperature is 145 degrees. Remove from the oven and let rest 5 minutes prior to slicing.
2 C. Grape tomatoes
2 T. Olive oil
1/2 t. Garlic powder
Salt and pepper
Preheat oven to 350 degrees. In a large baking dish add all the ingredients and mix well. Cook for about 30 minutes until the tomatoes are tender.
To prepare, lay the sliced pork tenderloin on a warm platter and spoon the roasted tomatoes over the middle. Serve.