A few times a year, I get an urge to try cooking pork tenderloin. This is strange, because in the past I’ve hardly ever achieved a successful dish with that cut of meat. I don’t know why; I’ve just assumed it was “not in my skill set,” as a work colleague of mine once said when he was asked to take on a task. But I keep trying, and this time I think I succeeded.
The recipe I used was Balsamic-Glazed Pork Tenderloin with Arugula and Parmigiano, from Michele Sciolone’s 1,000 Italian Recipes. I liked the look of it because it had enough other flavorings to be attractive but not so many as to turn the dish into a big production number. And it was extremely easy to prepare.
The main – almost the only – effort it took was to stir together a glaze of minced garlic, balsamic vinegar, honey, salt, and black pepper, a combination of tastes that promised interesting results. I happened to have some very fine balsamic and a jar of good acacia honey to use for that.
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I laid the tenderloin in a snug baking dish, brushed the glaze over it, and roasted it in a very hot oven, pouring a little water into the dish after the first 15 minutes. The pork was ready after 20 more minutes, without any basting.
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While the tenderloin rested in its pan for 10 more minutes, I tossed a bunch of baby arugula with a balsamic vinaigrette. Then I placed the meat on a platter for slicing, drizzled the pan juices over it, spread the arugula around it, and sprinkled grated parmigiano over the salad.
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(Actually, the recipe calls for making cheese shavings with a vegetable peeler, but I didn’t have a chunk of parmigiano available. The grated cheese was fine.)
The result was the excellent medley of flavors I’d hoped for. The meat was only gently imbued with the glaze, but it had created a very nice, light pan sauce. I love arugula even just plain, and dressed as it was here, it made a sparkling foil for the sweet, succulent pork.
Brave Diane and Michele !
Grazie.
YUM! And looks so festive, too.
This sounds simple and delicious (my two main criteria); is it moist? That is my main complaint with a pork tenderloin; once sliced, they become dry, due to the lack of internal marbleing. I also am going to try a recipe you recommended last December, the Braised Pork with Onions; the resulting potato/onion mash sounded terrific!
Well, it wasn’t as juicy as a rare steak, but it was moister than any other pork tenderloin recipe I’ve tried. The little sauce seemed to have helped hold its juices in. It made pleasant eating. The braised pork dish will of course be moister, since there’s more interstitial fat in a fresh butt.
Your effort looks so much better than mine. Tonight it’s pork tenderloin braised in a tomato and onion sauce. I’ll let you know how it turns out.