Two food posts in a row. Egads! I promise, I have another quilt post coming up. I finished a quilt top today, so its just the rest (and the most tedious) to finish.

You know those days when you are tired and don’t want to cook. Sound familiar? Even as a stay-at-home mom, I have a lot of those days. And with a meat and potatoes type husband, this meal is a sure and easy pleaser.

Balsamic Roast Pork Tenderloin

ImageAt my store, these comes prepackaged in a bag. Simply remove the tenderloin from the bag. Cut some garlic slivers and using a knife, insert them throughout the tenderloin. You can see one in the photo and these are the most delicious morsels. Yum. Marinate the tenderloin for as short as 30 minutes and as long as overnight in a mix of balsamic vinegar (probably 1/3 to 1/2 a cup), Sriracha (1-2 tbsp), a dash of worcheshire (1 tbsp), and a generous shaking (like 1/4 cup) of Montreal Steak Seasoning.

Heat oven to 500. When hot, cook your tenderloin in an oven safe dish for 22 minutes. 

While your pork is cooking, why not whip up a blue cheese sauce to serve with it. Your husband or your taste buds or whomever you are cooking for will appreciate it.

In a pan (I use a small fry pan, seriously), melt 1/3 stick butter. When it is melted, crumble blue cheese into the butter (maybe 2-3 tbsp, depending on your preferences), add a dash of garlic salt and a splash of worcheshire. Crack some fresh black pepper into it and smoosh with a fork to combine. 

When your pork is done, let it sit for a couple of minutes covered in tin foil. Slice it about 1/2 an inch to 1 inch thick and serve your pork medallions (see, fancy word for slices!) with a drizzle of blue cheese sauce.

Seriously yummy and perfect for a Fall dinner.