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. 

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Balsamic Pork Tenderloin

I know it doesn't really feel like fall out there... but this will give you all the fall, cozy feels. 

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BALSAMIC PORK TENDERLOIN

INGREDIENTS

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

INSTRUCTIONS

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!

NOTES

This dinner freezes very well in individual servings.