1 2lb pork tenderloin
3T. olive oil
1 lemon
2tsp pepper
1/2 tsp lemongrass paste
3T. balsamic vinegar
2T. crushed roasted garlic
Stonewall Kitchen Roasted Garlic and Onion Jelly
Cut off excess fat from tenderloin and pound lightly with a tenderizer. In a large plastic bag, add olive oil, juice of a lemon, 2tsp pepper, lemongrass paste, vinegar, and garlic, then add your prepped tenderloin. Marinade at least overnight...
Roast at 400 for 30 minutes, 1/2 covered, 1/2 uncovered. Once out of the oven, cool a bit and then slather the garlic jelly on top.
Serve with a grilled veggie doused with olive oil and salt. I also like to serve with Israeli couscous that has been cooked in herbs and chicken stock.
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