Name: Roasted Garlic Pork Tenderloin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 ¼ lb. pork tenderloin; ½ cup of Andria’s Salad Dressing; 1 head of garlic, roasted; 1 tsp. of salt; 2 tsps. of brown sugar; 1 tsp. of red pepper flakes; 1 tsp. of course ground black pepper; 2 tbs. butter; 2 tbs. cooking oil; 2 sweet onions, sliced; 1 ½ tsp. sugar; 2 – 3 tbs. of Andria’s Steakhouse Sauce; 1 small head of broccoli, cut into florets and steamed; 1 small head of cauliflower, cut into florets and steamed; 1 large carrot, julienned; ½ of a large white onion, sliced; 3 scallions, chopped; 2 tablespoons of capers; 4 – 5 pepperoncini, chopped; 4 – 5 large red radishes, quickly blanched in boiling water and then sliced; Andria’s Salad Dressing, for serving

Ingredients

Units Scale

2 1/4 lb. pork tenderloin
1/2 cup of Andria’s Salad Dressing
1 head of garlic, roasted
1 tsp. of salt
2 tsps. of brown sugar
1 tsp. of red pepper flakes
1 tsp. of course ground black pepper
2 tbs. butter
2 tbs. cooking oil

For the Grilled Onions:

2 sweet onions, sliced
1 1/2 tsp. sugar
2 - 3 tbs. of Andria’s Steakhouse Sauce

For the Cauliflower and Broccoli Salad:

1 small head of broccoli, cut into florets and steamed
1 small head of cauliflower, cut into florets and steamed
1 large carrot, julienned
1/2 of a large white onion, sliced
3 scallions, chopped
2 tablespoons of capers
4 - 5 pepperoncini, chopped
4 - 5 large red radishes, quickly blanched in boiling water and then sliced
Andria’s Salad Dressing, for serving

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Instructions

Place the pork tenderloin in a bowl and add the salad dressing. Let the pork marinade in the refrigerator for 1 hour to overnight.
Preheat Oven 375 degrees F.
Remove the pork from the salad dressing and discard the dressing.
Rub the salt and black pepper on the pork.
Heat a large frying pan with the cooking oil and sear the pork on all sides to a beautiful golden color.
Place the pork on a sheet of aluminum foil.
Combine the roasted garlic with the butter, brown sugar and red pepper flakes and rub on the pork and wrap.
Bake the pork for 20 - 25 minutes per pound.
The internal temperature for pork is between 145 F and 160 F.
Let the pork rest for at least ten minutes before slicing.

For the Grilled Onions:

Place the sliced onions in a large dry frying pan.
Sprinkle with the sugar.
Allow the onions to turn a beautiful golden color.
Add the Andria’s Steak Sauce and toss. Serve over the pork.

For the Cauliflower and Broccoli Salad:

Place the sliced onion, broccoli florets, cauliflower florets and carrot sticks in a steam basket and steam until the broccoli turns and bright beautiful green. This should take about 10 – 12 minutes, do not over steam, you do not want mushy vegetables. Cool down immediately with cold water to stop the cooking process.
Add the capers, scallions, radishes and pepperoncini to the veggies and toss. Refrigerate until ready to serve.
Serve with a drizzle of Andria’s Salad Dressing.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish