Roasted Pork Tenderloin with Mediterranean Tomato Balsamic Sauce
- 4 servings
- 1 hr 40 min
Preheat oven to 400°F.
Place pork tenderloins on foil lined baking sheet. Combine 2 tablespoons oil, garlic salt, pepper and herbs. Using a pastry brush, thoroughly coat surface of meat with mixture.
Roast for 8 to 10 minutes per side or to an internal temperature of 155°F.
Meanwhile, finely mince vegetables in food processor or with knife.
Combine 1 tablespoon oil, vinegar and corn syrup in a non-stick skillet over medium-high heat; stir in tomato paste and minced vegetables.
Stir cornstarch into tomatoes and add to pan, stirring well. Add herbs; continue to stir until sauce thickens. Remove from heat and set aside until meat is cooked.
Remove cooked pork from oven and transfer meat to a cutting board.
Pour 2 tablespoons hot water into roasting pan, stirring to mix with drippings. Pour this mixture into sauce; stir well over low heat.
Slice pork tenderloins across the grain into medallions. Transfer to serving plate and spoon sauce over top. Serve immediately.