Categories: Meals
Ingredients
- Pork Tenderloin:
- 3 1/2 cups warm water
- 1/4 cup plus 3/4 tsp salt
- 1/4 cup plus 2 tbsp honey
- 1/4 cup red wine vinegar
- 1 cup ice cubes
- 1 1/2 lb pork tenderloin, trimmed
- 2 tbsp balsamic vinegar
- 1 tsp black pepper
- 2 garlic cloves, minced
- 3/4 cup olive oil
- 1 lb small new potatoes, halved or quartered if large
- 12 small tomatoes on the wine
- Pesto:
- 2 cups packed basil leaves
- 1/3 cup pine nuts
- 3 garlic cloves
- 1/2 cup grated Parmesan
Directions
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In a large bowl, combine the water, 1/4 cup salt, 1/4 cup honey, and the red wine vinegar and stir until the salt and honey dissolve. Add the ice and stir to cool the water. Add the pork, cover, refrigerate for 3 hours, turning the pork over occasionally.
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In a small bowl, combine the remaining 2 tbsp of honey, balsamic vinegar, pepper and the 2 minced garlic cloves and stir to mix well.
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Preheat the oven to 450 and brush a roasting pan with 1 tbsp of olive oil.
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Remove the pork from the brine and pat very dry. Brush 1 tbsp of olive oil all over the pork and then coat the pork evenly with the spice mixture. Place the pork in the prepared roasting pan.
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In a medium bowl, toss the potatoes with 2 tbsp olive oil and 3/4 tsp salt. Arrange the potatoes around the pork roast in the roasting pan. Bake in the oven for 10 minutes. Turn the pork over, stir the potatoes, add the tomatoes, scattering them around the roast, and roast for about 15 minutes more or until it reaches 145 and the potatoes are lightly browned and crisp.
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While the pork and vegetables are roasting, make the pesto. In a food processor, combine the basil, pine nuts, and 3 garlic cloves and pulse several times to chop. Add the Parmesan and pulse again until well combined. With the food processor running, add the remaining 1/2 cup olive oil in a slow, steady stream. Transfer to a small bowl, taste, and add salt and pepper as needed.
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Transfer the pork to a cutting board, tent with foil, and let rest for 10 minutes. Slice the roast into 1/8-inch pieces and serve immediately, drizzled with the pesto and with the roasted veggies.