Roasted Pork Tenderloin with Mediterranean Tomato Balsamic Sauce
Ingrédients
Pork
- 2 pounds pork tenderloin (approx. 2 loins)
- 2 c. à soupe d’huile RightBlend® Mazola®
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black fine grind pepper
- 2 c. à thé d’assaisonnement aux herbes italiennes
Sauce
- 1 tablespoon Mazola® RightBlend® Oil
- 1 tablespoon balsamic vinegar
- 2 cuillères à soupe de sirop de maïs Crown® Lily White®
- 2 tablespoons tomato paste
- 1 clove garlic, finely minced
- 1/2 cup onion, finely minced
- 1/3 cup carrot, finely minced
- 1 can (14.5 ounces) tomatoes, petite diced
- 2 c. à soupe de fécule de maïs
- 2 c. à thé d’assaisonnement aux herbes italiennes
- 1/4 teaspoon red crushed pepper
- 2 tablespoons hot water
PRODUITS
Méthode
- Préchauffer le four à 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.
