with roasted potatoes, grape tomatoes, pesto, and arugula
$9.95 per serving
Prep & Cook Time:50-60 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Garlic: it's used nearly everywhere and been around for an eternity. It's been food, medicine, and also, a prophylactic against unwanted undead biters in the night. These tenderloins, studded with garlic slices and sauced with a white wine-garlic reduction, are guaranteed to keep the doctor and vampire away. Served with a warm potato and arugula salad, you'll be sinking your teeth happily into this meal.
Finely slice half the garlic. Place remaining garlic cloves and 1 tsp. olive oil in foil, making a small packet. Close packet tightly, making sure sealed opening is facing up. Place packet directly on oven rack and bake until tender and lightly browned, 12-15 minutes. Remove from oven and allow to cool. Mince roasted garlic and set aside. While garlic roasts, bake potatoes.
Roast the Potatoes
Cut potatoes into ¾" dice and place onto prepared baking sheet. Drizzle with 2 tsp. olive oil, 1 tsp. salt, and ¼ tsp. pepper. Toss to completely coat and spread out into a single layer. Roast until potatoes are browned and tender, 18-20 minutes. Remove from oven. While potatoes roast, prepare pork tenderloin.
Prepare the Pork Tenderloins
Rinse pork tenderloins and pat dry. Place on a separate cutting board. Using a small knife, make 1" deep slits into pork. Push a piece of sliced garlic into each slit. Continue to make garlic slits all over each tenderloin, making sure no garlic is hanging out. Season with 1 tsp. salt and ¼ tsp. pepper.
Cook the Pork Tenderloins
Place a large oven-safe pan over medium-high heat. Add 2 tsp. olive oil and pork tenderloins to hot pan. Sear on three side until golden brown, 2 minutes per side. Place pan into oven and roast until pork reaches a minimum internal temperature of 145 degrees, 13-18 minutes. Remove to plate and allow to rest 5 minutes. Reserve pan; no need to wipe clean.
Finish Potatoes and Make Sauce
Add tomatoes to baking sheet with potatoes and return to oven until tomatoes are softened, 5-8 minutes. Remove from oven and toss together potatoes, tomatoes, arugula, and pesto. Return pan from roasting pork to medium-high heat. Add roasted garlic and white wine to pan. Bring to a boil and reduce by half, 3-4 minutes. Remove from burner and swirl or whisk in butter.
Plate the Dish
Cut pork into ¼" slices. Spoon potato mixture onto plate. Place pork slices in front of potato mixture. Pour sauce in front of pork.