Tenderloin recipe from Natasha's Kitchen
4 servings
Tenderloin:
Ingredients:
1 T olive oil
1 lb pork tenderloin, silverskin trimmed
1/2 t sea salt
1/2 t black pepper
3/4 t Italian seasoning
3/4 t garlic powder
3/4 t ground coriander
Methodology:
Preheat the oven to 400°F.
Heat the oil in a large a cast iron pan over medium-high heat.
Grind all the spices together with the salt, and rub evenly over the tenderloin. Once the oil is hot, brown the tenderloin well on all sides.
Transfer the pan to the oven and continue to cook until tenderloin reaches an internal temperature of 150°F. Remove from the oven, transfer the tenderloin to a plate, and allow to rest for 10 minutes. Slice and enjoy.
Mushrooms and Onions:
Ingredients:
2 8 oz containers of peeled pearl onions
10 sprigs fresh thyme
3 T olive oil, divided
2 8 oz containers of baby bella mushrooms, quartered and halved, very small mushrooms left whole
2 T butter, unsalted
2 T balsamic vinegar
salt and pepper
Methodology:
Preheat the oven to 425°F.
Place onions and thyme on a baking sheet and drizzle with 1 T oil, then toss to coat. Roast for 10 minutes, tossing once.
Add mushrooms on top of onions and drizzle with remaining oil. Season with salt and pepper. Roast for 10 minutes, toss and continue roasting and tossing until most of the mushroom liquid has evaporated, about 10-15 minutes more.
Add butter and drizzle with balsamic vinegar, roast 2 minutes, toss once more and serve.
This is served to perfection with buttermilk mashed potatoes!
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