Roast Pork Tenderloin with Potatoes & Avocado Salad

Roast Pork Tenderloin with Potatoes

Ingredients

  • 2 lbs pork tenderloins, boneless

  • ½ cup extra virgin olive oil

  • 6 tbs balsamic vinegar

  • 4 tsp pure honey

  • 2 whole head garlic, peeled and minced

  • ½ cup onion, minced

  • ¼ cup fresh rosemary leaves, minced

  • 2 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 2 lbs baby potatoes, roughly diced

  • 1 lb baby carrots

Instructions

  1. Prepare Preheat oven to 350F. Line a large baking pan with foil and generously grease foil. Pat-dry all excess moisture from the pork tenderloins; place tenderloins in pan.

  2. Combine: In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper and mix well. Reserve 1/3 cup of the marinade in separate bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.

  3. Season: Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins.

  4. Cook: Roast in oven 50-60 minutes, OR until pork reaches internal temp of 145F. 

  5. Rest and Slice: always allow roasts to rest at room temp at least 5-10 minutes before slicing. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

*In flyer February 25 - March 2, 2024
Recipe and photo credit: Chew Out Loud

Avocado Salad

Ingredients

  • 1 medium English cucumber, sliced

  • 16 oz. grape tomatoes

  • 1/2 small red onion, sliced into small pieces

  • 2 medium avocados, sliced into bite size pieces

Dressing

  • 1 1/2 tbs fresh lemon juice*

  • 1 1/2 tbs red wine vinegar

  • 3 1/2 tbs extra virgin olive oil

  • 1 tsp honey

  • 2 tsp minced garlic

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped parsley

  • 1/2 tsp dried oregano

  • Salt and freshly ground black pepper

Instructions

  1. For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar,  oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.

  2. In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.

  3. Serve shortly after preparing.

*In flyer February 25 - March 2, 2024
Recipe and photo credit: Cooking Classy

Annah Kassen