Oh man…! Are your eyes deceiving you, or do I finally have a new recipe post?!

OMG, you guys, CALM DOWN.  It’s not that exciting…

Ok, maybe it is.  Or at least I’m going to imagine you all freaking out with joy, because that just makes this week’s major disappointment of a no-show “snow day” a little bit better.  Thanks for playing along, you guys are the best <3

SO.  About this recipe.  It involves a few components that I love: one being it’s one of the easiest recipes you could ask for, and two it’s freaking delicious.

Oh, and there’s balsamic involved.

I lovelovelove balsamic.  I drown my salads in it to the point where it’s almost the only thing I can taste, drizzle it across pizza and toss it with roasted veggies on the reg.  I could pretty much drink balsamic vinegar out of a wine glass (bc I’m fancy, duh), that is how much I love it.  But, I’m also kind of a balsamic snob, so if you’re going to come at me with it, you better come correct.

You should also know that I also enjoy drinking straight up pickle juice out of the jar (dill, obvi), banana pepper juice and olive juice.  In fact, I take great joy in ordering dirty martinis for the sheer fact of always getting to ask for them “extra dirty”, which inevitably results in an embarrassingly miserable failed attempt at being sophisticated and/or sexy.

It’s really a miracle I don’t get carded more…

Balsamic Pork Tenderloin
Total time: about 30 min
Serves: about 6
(Adapted from Rachel Ray)
You’ll Need:
A package of 2 pork tenderloins (about 1/2 lb ea.)
1 tsp garlic powder (or 1 T sauteed minced garlic)
1 tsp onion powder
1/2 tsp oregano
1/2 tsp thyme or rosemary
1 tsp. parsley
salt & pepper
2 T balsamic vinegar
1 T extra virgin olive oil

Directions:  Preheat oven to 500, and place tenderloins on a baking sheet covered with foil.  Drizzle with olive oil and balsamic vinegar.  Combine spices in a bowl, and rub onto all sides of both tenderloins until coated, then sprinkle with a dash of salt and pepper.   Place into the oven and roast for 20 minutes.  Allow the meat to rest for 5-10 before slicing.

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This was one of those “why haven’t I been making this all my life” recipes.  Quick, easy and tasty.  It also pairs nicely with a light Pinot Noir.

But hey, what doesn’t.

(Yes, I’m still going strong on the no-wine-during-Lent thing, but I feel as though I’m slowly dying inside.  Please have a glass or four for me, won’t you?)