Pork Tenderloin And Balsamic Tomatoes [Tom]

• servings: 4
• active time: 15 minutes
• total time: 40 minutes

Ingredients

Pork tenderloin

Dealers choice of dry spices (I usually go with a blend of ground mustard, oregano, paprika, cayenne pepper, black pepper, cumin)

Canola oil

Salt

Cherry tomatoes

Balsamic vinegar

Directions

Take pork tenderloin out of fridge 30 minutes before cooking.

Preheat oven to 375

Pat tenderloin down with paper towels to dry off the outside.

Salt outside of pork and add spices until there is a good covering of spices.

Heat up pan with canola oil until oil starts smoking. I use a cast iron for this because I can put the whole pan in the oven.

Once oil is smoking, add pork tenderloin to pan and brown outside. Probably 2-3 mins. Then do this on three of the four sides.

When you turn it on the fourth side, add a big handful of cherry tomatoes (maybe like 1.5 cups) and 1/4 cup of balsamic vinegar.

Once the last side has browned put the whole pan in the preheated oven. Cook for 15 mins and flip it once in that time. You can also pull it by temp, which for this will be 145 degrees.

Once it’s done, remove from over and remove pork from pan on to cutting board.

Rest the pork for ten minutes, and check out your tomatoes and vinegar. If the tomatoes are soft and wilted with balsamic that’s kinda syrupy, you’re good. If not, throw it on the skillet at low heat and cook a little more.

Once rested, slice into medallions and spoon some of the tomatoes/vinegar on top. I usually serve this with creamy polenta but you do you.