Cherry Tomato Pork Tenderloin

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.

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