I just have to pat myself on the back. [View all]

[Lunabell]

I usually hammer meat. But this time I followed the pork tenderloin instructions and had the most delightful, tender and succulent tenderloin. I marinated it in Italian dressing over night, it was made with balsamic vinegar and apple cider vinegar combined, olive oil and a packet of dry mix. Then I seared it in a cast iron pan, roasted it in a 425° oven with onion, carrots and some of the marinade for 25 minutes to an internal temperature of 160°. A lot of people say 145°, but I'm old school and will not eat medium rare pork. Omg, delicious!!! Moist, tender and sooo scrummy! Oh, and after I took the pork out to rest, I put the carrots and onions back in for 15 minutes.