Sundog Supper Pork Tenderloin + Salad
This recipe is inspired by our Sundog Supper 4 pack – featuring our Garlic Infused EVOO, Traditional 18-year Aged Dark Balsamic Vinegar, Lemon Infused EVOO, and Plum White Balsamic Vinegar.
Servings Prep Time
4 5 minutes
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
4 5 minutes
Cook Time Passive Time
20minutes 8hours
Ingredients
Pork Tenderloin
Salad
Instructions
Pork Tenderloin
  1. Place pork tenderloin in a large freezer bag, or tupperware dish with a lid.
  2. Combine all remaining ingredients into a small bowl, and whisk to combine. Pour over top of pork tenderloin, and mix it around so the meat is covered in the marinade. Let sit in fridge for approximately 8 hours.
  3. When you’re ready to cook, preheat the oven to 400 F and set a cast iron pan (or other oven-safe pan) to medium-high heat. Drizzle 1 tbsp Garlic infused EVOO in the pan.
  4. When the pan is nice and hot, place pork tenderloin in the pan. Sear both sides until nice and browned, about 4 minutes per side.
  5. When searing is finished, place whole pan inside the oven. Cook until cooked through, about 20 minutes. Let rest for 5 minutes on a plate before slicing.
Salad
  1. Wash greens thoroughly, and use a salad spinner to try. You can also pat dry with paper towels or a clean kitchen towel.
  2. Place greens in a medium bowl.
  3. In a small bowl or jar, add EVOO, vinegar, salt, pepper, and mustard. Mix well and add to greens, toss to combine. Sprinkle goat cheese, cranberries, and pecans on top.