Fire Alarm Balsamic Roast Pork Tenderloin
Disclaimer: None of what happened is Kevin’s fault in any way.
Here’s what happened. I had a pork tenderloin that needed using, and I saw this recipe for Balsamic Roast Pork Tenderloin from Keviniscooking.com. First, let me say the tenderloin and the sauce were indeed, super fine. However, searing the loin and then roasting it in a 450 F oven burnt the hell out of the garlic as opposed to making lovable caramelized crispy bits on the outside of the loin. This, in turn, set off the overly sensitive smoke alarm in my apartment, necessitating a panicked run for the ladder (I have 12 foot ceilings)…which was the wrong one, and too short, resulting in me flailing at the ceiling until I managed to bat the smoke alarm down to get the battery out. If I had been cooking for guests, I can vouch for the entertainment value.
After all that, Kevin is right “It’s all about the sauce people.” And this one is indeed delicious if you love capers, and I do. The tenderloin also turned out very well. It was moist and flavourful.
I did remove all the “burnt offerings” from the roasting pan before I started on the sauce as I was worried I’d end up with a bitter sauce. It worked out quite nicely thanks very much. So, from epic fail to “Hey, this is actually pretty tasty,” I think I can live with that.
I will make this again, but I’ll be proactive and take the battery out of the smoke alarm before I do. I think I’ll also sear the tenderloin before coating it with the rosemary and garlic gremolata.
I served it with basmati rice and iceberg lettuce…yah, I know, lame on the sides, but after the adrenalin surge with the smoke alarm I didn’t have the energy (plus I was hungry). The plain iceberg lettuce actually acted as a nice foil to the salt in the sauce.
