Wendell's Pork Tenderloin

This was called No-Fuss Tenderloin in the past Crave section in the Star Advertiser.  Wendell made it for a class get-together and for his team.  We got the left overs. 

I actually got to try the first slice, and it was super tender and very tasty.  

The interesting thing about this recipe is that you bake the pork for only 5 minutes at 500 degrees.  You then turn off the heat and leave it in the oven for another 30 minutes!!

(Patty, your balsamic vinegar came in handy again!)

 

Ingredients:

• 1 pork tenderloin (about 1 pound)

• 1-1/2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 2 tablespoons seasoning salt

• Optional: minced parsley, as garnish

Directions:

In a container or plastic bag, place the pork with the oil, vinegar and seasoning salt and marinate in the refrigerator for at least 1 hour or even overnight. Take the pork out of the refrigerator on a foil-lined pan and let it get to room temperature for at least 30 minutes.

Heat your oven to 500 degrees. When it reaches temperature, place the pan in the middle of your oven for 5 minutes. Turn off the heat, but do not open the door for 30 minutes. Remove the pan from the oven and check the temperature of the meat with a thermometer. It should be between 145-160 degrees. Let rest 5 minutes.

Slice into 1/2-inch rounds and serve. Drizzle any liquid from pan over the meat. Garnish with minced parsley. Makes about 2-3 servings as a main dish.