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Recipe courtesy Sandie Jarrett

Fennel Citrus House Blend Seasoning from the Girl & the Fig

Fig Balsamic Vinegar

 
Provencal Sea Salt Blend

Provencal Bread Dipping Oil

Preheat oven to 425°F.  Separate the loin.  Wipe down the 2 pieces with a damp paper towel.  Remove any remaining silver skin or large pieces of fat with a sharp knife.  Sprinkle the cut side of each half with Fennel Citrus House Blend Seasoning, a pinch of sea salt or Kosher salt, and freshly ground black pepper.  Place the cut sides of the loin back together and tie with butcher's twine.  Season all sides of the meat with Fennel Citrus House Blend Seasoning, salt, and pepper. 

Place meat on a baking pan and put into hot oven. Roast for 30 - 45 minutes or until instant read thermometer registers 155°F.  Remove from oven and cover with foil to rest.  The internal temperature of the meat should rise to about 160°F during the next 5 minutes.  Remove string and carve into slices. 

Drizzle with Fig Balsamic Vinegar and serve. 

Line a baking sheet with foil (for easy cleanup). Wash potatoes in cold water.  Cut into quarters and put in a large bowl.  Drizzle with Provencal Bread Dipping Oil, then add 1/2 to 1 teaspoon Provencal Sea Salt Blend, a pinch of Kosher salt, and a pinch of pepper to taste. Gently toss to coat.

Spread seasoned potatoes in a single layer on the foil lined baking sheet.  Roast in the oven with the pork until fork tender and slightly golden in color; about 30 - 40 minutes.  Do not over cook.

Check seasoning when potatoes are cooked and adjust as necessary.  Sprinkle with fresh parsley and serve hot.

Believe it or not, this is a very fast meal to prepare.  Lean, tender pork tenderloins take less than an hour to prepare and cook. 

Both dishes should not be overcooked as they will dry out.  Use an instant read thermometer to test the meat for doneness after about 25 - 30 minutes.  

The Posh Gourmet
16330 Spruce St. 
Fountain Valley, CA 92708
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