Pork Tenderloin with Roasted Garlic Vinaigrette

Name: Pork Tenderloin with Roasted Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Head Of Garlic; 1 Tablespoon Olive Oil; 1/4 Tablespoons Salt And Pepper; 2 whole Pork Tenderloins; Salt And Pepper, to taste; 2 Tablespoons Fresh Parsley; 1/4 cups Balsamic Vinegar; 1/4 cups Olive Oil, Plus 2 Extra Tablespoons; 1/2 teaspoons Sugar; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 Tablespoon Water; 2 cups Arugula

Servings: persons

1 whole Head Of Garlic
1 Tablespoon Olive Oil
1/4 Tablespoons Salt And Pepper
2 whole Pork Tenderloins
Salt And Pepper, to taste
2 Tablespoons Fresh Parsley
1/4 cups Balsamic Vinegar
1/4 cups Olive Oil, Plus 2 Extra Tablespoons
1/2 teaspoons Sugar
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1 Tablespoon Water
2 cups Arugula

1
Preheat oven to 475F.
2
Slice the top off of the garlic head.
3
Set the garlic on a sheet of foil.
4
Drizzle garlic with olive oil and season with salt and pepper.
5
Wrap garlic in foil to make a packet.
6
Bake for 1 hour.
7
Put pork into a baking dish.
8
Season pork with salt and pepper to taste.
9
At 30 minutes after garlic has been in oven, place pork in the oven to roast alongside it.
10
Cook pork for 30-40 minutes or until a thermometer reads 140F.
11
When its done, remove garlic from oven and allow it to cool to the touch.
12
When its done, remove pork from the oven and tent with foil until ready to slice and serve.
13
Squeeze garlic out of the papery skin into a food processor with parsley and vinegar, pulse until smooth.
14
Slowly add the oil into the vinegar, while processing.
15
Remove lid and stir in sugar, salt, pepper and water.
16
Slice pork and serve over arugula and drizzled with dressing.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Head Of Garlic, 1 Tablespoon Olive Oil, 1/4 Tablespoons Salt And Pepper, 2 whole Pork Tenderloins, and more.

Yes, Pork Tenderloin with Roasted Garlic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!