Savory Pork Tenderloin

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From the kitchen of Brad and Dani Betts

A roasted pork tenderloin that is best served with garlic-mashed potatoes and a strawberry salad. GLUTEN FREE, DAIRY FREE

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Ingredients:

1 log of pork tenderloin

2-3 T. olive oil

2 garlic cloves (minced)

1 t. dijon mustard

1 T. white balsamic vinegar

1/2 t. salt

1/2 t. pepper

2 t. sage (dried) or several leaves of fresh sage

Directions:

Preheat oven to 400 degrees.

Place pork tenderloin in a 9” x 13” baking pan with sides.

In a small bowl, mix all ingredients above. Pour over tenderloin and roll meat around to cover all sides.

Cook until inside is nearly white (20-25 minutes or more).

Cut into medallions and serve.

Notes from the chef:

The tenderloin is delicious but restrain yourself. The best part about this meal is the leftovers. The next day, place 2 T. olive oil and 2 T. butter in a large saucepan. Slice a vidalia onion into strips and heat in melted butter and oil until soft, slightly browned and caramelized. Place leftover pork in the saucepan and pull apart into bite-size strips. Mix well with onions and serve as a pulled pork sandwich with barbecue sauce, or with Savory Sweet Potatoes in a rollup. Bellissimo!