Cherry Tomato Pork Tenderloin
SERVES 2
Ingredients
Marinade
1 clove garlic, peeled & minced
3 tbsp. olive oil
2 sprigs rosemary, chopped
1 tbsp. cider vinegar
1 tsp. sea salt
1 tsp. ground black pepper
2 lb. pork tenderloin
Sauce
1 tbsp. olive oil
1 clove garlic, peeled & minced
1 sprig tarragon, chopped
1 pint cherry tomatoes, halved
1/2 cup kalamata olives, halved
1/2 cup chicken broth
1/4 cup white wine
1 tbsp. white balsamic vinegar
1 tbsp. honey
1 tsp. Dijon mustard
2 tbsp. butter
Directions
1. Combine marinade ingredients. Marinate pork in the refrigerator for 1 hour.
2. Grill until internal temperature reaches 165° F.
3. Sauce: in a saucepot, sauté the garlic in olive oil until lightly golden.
4. Add tomatoes and toss for 2 minutes. Add remaining sauce ingredients and reduce by half.
5. Spoon sauce over pork tenderloin before serving.
Eric’s Tip: Allow pork tenderloin to rest for 15 min before slicing.