Rosemary Balsamic Pork Tenderloin
I made this today after skipping lunch and then waiting until 8:30 to eat dinner, so even if it turned out horribly I'm sure I would have loved it anyway! It takes quite a bit of time to make (4 hours to marinate, about an hour to cook everything) but it doesn't take much skill or attention so it's a nice recipe to have if you have other stuff to keep you busy in the down time! Here's the original recipe.
For the Pork:
One 1-1.5lb pork tenderloin (not sliced)
1/8 cup balsamic vinegar
1/8 cup olive oil
1-2 crushed garlic cloves
1 tbsp fresh roesmary, chopped
1 tsp salt
1/2 tsp black pepper
For the Potatoes:
2-3 medium red skinned potatoes, scrubbed, diced into cubes
1/2 tbsp olive oil
Salt and pepper to taste
For the Gravy:
1/8-1/4 cup canola oil or vegetable oil
1/2 heaping tbsp flour
1/2 cup chicken broth
Splash of dry red wine (optional)
Combine all pork ingredients in gallon-size ziploc bag. Be sure that marinade completely covers pork tenderloin and refrigerate for at least 4 hours, turning bag over halfway through to evenly season the meat.
Preheat oven to 400 degrees.
Toss cubed potatoes with oil and salt and pepper and microwave on high for 8 minutes, stirring halfway through. Set aside.
Remove pork tenderloin from marinade and discard marinade. Season tenderloins with salt and pepper. In the largest oven-safe skillet you have, heat 1/8-1/4 cup canola or vegetable oil. When oil sizzles when a drop of water is splashed on the skillet, it is hot enough for the tenderloins. Sear tenderloins about 1-2 minutes on each side. Put skillet in pre-heated oven and cook for 15-20 minutes or until internal temperature reaches 140 degrees. Remove pan from oven, remove tenderloins to cutting board and cover tightly with aluminum foil. 
Transfer potatoes to skillet and return skillet to oven. Increase oven temperature to 450 degrees and let potatoes roast for 10-15 minutes, flipping halfway through. Remove skillet from oven and transfer potatoes to plate. [I'd do the potatoes differently next time. I found these to be a little greasy and chewy and a bit too sweet for my taste. Any suggestions?]
Add flour to oil in skillet, mix well. Slowly add chicken broth and whisk until smooth, scraping up anything leftover from pork from the bottom of the skillet. Stir in a splash of red wine if you have some.
Slice tenderloins into 1 inch slices, pour gravy over meat and serve.
Enjoy with a nice bottle of wine - mine is courtesy of my good friend and colleague as a thank you for watching his adorable little 9-month old!!
