Farm Family Fun
Is anyone feeling like it’s a total #netflixandchill kind of day? Maybe it’s just me, but I’m feeling like popping this balsamic pork tenderloin into the oven, letting it do it’s thing, and watching New Girl episodes until I can’t handle Schmidt’s insane comments anymore.
I’m feeling like such a home-body today… I know I need to go to the store, pick up some groceries, gets some supplies at Michael’s for an upcoming DIY post, maybe hit up target to make sure I have any and all fall related $1-spot gets, and I know I need to get out of bed to do all of that, but I just can’t muster the energy. I’m sure my lack of energy stems from a week and a half of insane fun with my family…
We started last weekend at the farm, then I headed up to San Antonio to vote, and basically thought it would be best to never leave!
When I got back from San Antonio I was immediately EXHAUSTED from all of the fun family time, and I was so thankful I had leftovers of my balsamic pork tenderloin in the freezer to pop in the microwave and nosh on for dinner. This is a great recipe to double and freeze into personal meals to take for lunch/pop in the micro for a dinner for one.
Balsamic Pork Tenderloin
I know it doesn’t really feel like fall out there… but this will give you all the fall, cozy feels.
Start by caramelizing the onions and preheating the oven to 350*.
Next prep the potatoes.
Make the balsamic glaze.
Prep and sear the meat.
Add the potatoes and half of the balsamic glaze, cover, pop in the oven, and cook for 30 minutes.
After 30 minutes, turn the heat to 450*, uncover, and cook for 20 minutes or until the internal temperature is 145* and the potatoes are golden.
- 1 onion
- 1-2 potatoes
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic
- Montreal Seasoning - or a mixture of garlic powder, salt, pepper, and onion powder
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- Preheat oven to 350
- Start by cutting your onion into thin slices
- Caramelize the onion low and slow
- Cube the potatoes
- Make the balsamic glaze by combining the garlic, balsamic, olive oil, rosemary, thyme, and pinch of salt and pepper
- Season the meat
- Sear the meat once the onions are caramelized
- Add the potatoes
- Drizzle the tenderloin in half of the balsamic sauce
- Cover and cook at 350 for 30 minutes
- Turn the heat to 450, uncover, and cook for 20 minutes or until the meat is 145 degrees and the potatoes are slightly golden
- Let rest 7 minutes an serve!
- This dinner freezes very well in individual servings.