Bruschetta Blend Infused Olive Oil Pork Tenderloin
This Bruschetta Blend Infused Olive Oil Pork Tenderloin is a flavor-packed meal that will make your taste buds dance! The herby, garlicky goodness of the Bruschetta Blend gives the pork a Mediterranean flair that’s both savory and tangy. You’ll love how the infused oil seeps into the tenderloin, making every bite juicy and aromatic. The fresh topping of cherry tomatoes, basil, and balsamic vinegar adds a vibrant touch of color and flavor. This dish is restaurant-worthy, but easy enough to whip up on a Wednesday night when you’re pretending to be a gourmet chef in your kitchen!
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Ingredients
1.5 lb pork tenderloin
3 tablespoons Bruschetta Blend infused olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (optional for garnish)
Equipment:
Roasting pan or baking sheet
Large skillet
Mixing bowl
Tongs (for flipping the pork)
Measuring spoons
Aluminum foil
Sharp knife
Instructions
Step-by-Step Guide:
Preheat the Oven (5 minutes):
Set your oven to 400°F (200°C). This gives you enough time to dance around the kitchen, pretending you’re on a cooking show.
Prepare the Pork (5 minutes):
Pat your pork tenderloin dry with paper towels like it’s about to walk the red carpet. Rub it with 2 tablespoons of Bruschetta Blend infused olive oil, getting into all the nooks and crannies. Season with sea salt, pepper, and garlic powder.
Sear the Pork (10 minutes):
Heat a large skillet over medium-high heat. When the pan is hot (but not so hot it’s smoking), sear the pork for 2-3 minutes on each side. This locks in the juices and gives it a lovely golden-brown crust. It’s like giving your pork a suntan, but tastier.
Roast the Pork (25-30 minutes):
Transfer the seared pork to a roasting pan and pop it into the oven. Let it roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer. No thermometer? No problem. When the juices run clear and it’s firm but springy, you’re good to go.
Prepare the Bruschetta Topping (10 minutes):
While your pork is getting all cozy in the oven, mix your halved cherry tomatoes, chopped basil, minced garlic, balsamic vinegar, and the remaining 1 tablespoon of Bruschetta Blend infused olive oil in a bowl. This fresh topping adds a zesty kick that will make you feel like you’re dining on the Amalfi Coast. You’ll want to put this on everything—toast, crackers, maybe even cereal (don’t do that, though).
Rest the Pork (5 minutes):
Once the pork is done roasting, remove it from the oven and let it rest for about 5 minutes. Resting lets the juices redistribute so you don’t end up with dry pork—because nobody likes dry pork, and we’re all friends here.
Slice and Serve (5 minutes):
Slice the pork into medallions, arrange it on a plate, and spoon the fresh bruschetta topping over it. Garnish with a sprinkle of parsley if you’re feeling fancy. Serve immediately and watch your guests’ faces light up like you just served them a Michelin-star meal.
Notes
Cooking pork tenderloin can seem daunting, but it’s really just like babysitting: you keep an eye on it, make sure it doesn’t burn, and after a while, you get to reap the rewards. Enjoy your deliciously herby, tangy, and savory meal!
Nutrition
- Serving Size: 6 ounces
- Calories: 340
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g