My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Monday, June 13, 2011

Pork Tenderloin with Tomato, Shallot & Rosemary Relish


{ Prep Time: 15 mins / Cook Time: 20-25 mins /
Difficulty: Easy / Yields: 4 servings }

Ingredients:
1 - 1 1/2 lb plain pork tenderloin
steak or poultry seasoning

FOR RELISH:
6 large shallots
4 Roma tomatoes, seeded and diced
1/4 cup fresh Italian (flat leaf) parsley, chopped
1 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp minced fresh rosemary, plus sprigs for garnish
1/4 tsp cayenne pepper
kosher salt & ground pepper, to taste
olive oil cooking spray

Directions:
1. Preheat oven to 350 degrees. Lightly coat a half sheet pan with olive oil cooking spray.
2. Sprinkle a thick layer of seasonings on a plate, then lay the tenderloin on the plate. Generously season the top and sides of the loin as well, then place in the center of the prepared pan and cook for 20-25 mins. Cut the shallots in half and season with salt and pepper. Place shallots in a small oven-safe bowl and coat with olive oil cooking spray. Place bowl in the oven alongside the tenderloin.Meanwhile, skip to step 4 to prepare your relish.
3. At 20 mins, stir the shallots; then check the temperature of the meat. You want it to read right at 140 degrees, because once you remove it from the oven, the temperature will increase about 10-15 degrees. Cook an additional 5-10 mins, if necessary, checking temperature every 5 mins. You don't want to overcook the meat, as it will just toughen it. Once the tenderloin reaches 140 degrees, remove the pan from the oven, then flip the tenderloin over so it soaks up the remaining juices. Set shallots aside and let cool. Once cooled, finely chop the shallots and add to the relish.
4. For relish: In a small bowl, combine shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne. Season to taste with salt and pepper. Stir until combined. Set aside, or cover and refrigerate for up to 3 days.
5. Cut pork tenderloin into 1/4" thick slices. Spoon 1 Tbsp of relish over 4-5 slices and serve warm. Can also be served at room temperature.

Relish recipe borrowed from Williams Sonoma Grilling & Roasting Cookbook

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