Lemon Thyme Pork Tenderloin

Lemon Thyme Encrusted Pork Tenderloin with Roasted Vegetable Salad

Lemon Thyme Encrusted Pork Tenderloin
Eater rating: 4.7 / 5  4.683

Tonight we’re eating pork tenderloin encrusted with lemon zest and fresh thyme. A roasted vegetable salad of carrots, potatoes, asperagus, and a homemade lemon vinegarette accompany the pork.

Roasted Vegetable Salad
Roasted Vegetable Salad
T: so, you’re saying that a banana is not a fruit?
A: duder, we have gone over this already, a banana is a berry right?
T: You did say that berries were not fruit, right?
A: no, i said that berries were… uh.. a classification of fruit.. you know.. i really don’t know what i’m talking about (at least not for sure). But i do KNOW that a tomato is a damn fruit
T: hahaha, true. I suppose that peppers are fruit too.
A: i just don’t know. i do know that capsicums are berries, though. which is really where the whole “is a berry by definition a fruit” discussion comes from. i just don’t know. you know, i bet laurie would know the answer to this.
T: what in the heck is a capsicum?
A: a pepper silly!
T: ahh, so peppers are berries. as far as I know, all berries are fruits. All the other berries I can think of are fruits.
A: or do we just call them fruit because we are ignorant to the truth? i don’t know. i’m definately ignorant here.
T: if we call them fruit then they are fruit. I believe usage determines definition.
A: not in the scientific community.
T: well, I have some choice words for the scientific community, but I can’t say them here. 😉 No, just playing. It’s just that we are not talking about science, here. Or are we?
A: good question.
T: OK, well I looked it up on dictionary.com and this is what it says:

  1. Botany. An indehiscent fruit derived from a single ovary and having the whole wall fleshy, such as the grape or tomato.
  2. A small, juicy, fleshy fruit, such as a blackberry or raspberry, regardless of its botanical structure.

A: well, according to the dictionary it is DEFINATELY a fruit. which i wasn’t convinced otherwise. i just didn’t know. i was suffering from mind-boggledom
T: I just looked up tomato. Here is what it says:
tomato: A usually red fruit from the widely cultivated South American plant Lycopersicon esculentum, but c’mon, it’s a vegetable.
A: herhehe i know it didn’t say that… you are totally altering that. Hey, did you forget about the meal we ate tonight?? we haven’t mentioned it once yet.
T: ahh, no, I have not forgotten. It was delish. The lemony flavor reminded me of greek and lebanese salads. mmm. It all meshed together really well, and I must say the pork was cooked perfectly.
A: why thank you. i’ve been nailing the cookedness the past few days. i did a pan browning, then put it in the oven to finish it off. it was rather good. i was just *dreading* cooking pork tenderloin again.. not because i don’t enjoy it. but because i just make it so similarly every freaking time.
T: Yeah you have been nailing the cookedness. Props. I’m going to rate this one a 4.7/5. I just think you did really well with the ingredients at your disposal. It’s like, anybody can take a hunk of beef and bleu cheese and make it taste exquisite, but not everybody can take these items and make them so gosh-darned good.
A: 😀 you are just too kind mista tyler! i was so in a rut about what to make for dinner tonight i went to lie down and ponder it and ended up falling asleep. when i woke up i still had no idea what the hell i was going to do. then i went in their and it just sort of happened. i will post the recipes, although it might not be tonight. I give this meal a 4.666/5. it was wickedly evil. okay, i just wanted to say that, but it really was good. we’re going to have to eat something bad just to convice the three readers we have that we don’t give everything a high rating!
T: heheh, I know. I swear, if we eat bad food we will rate it poorly. By the way, I just looked up the word legume in the dictionary. Here is what it said:
Legume: the fruit or seed of leguminous plants (as peas or beans) used for food.

fruit! it’s all fruit! I don’t think vegetables actually exist! Let’s review: tomatoes, fruit. peppers, fruit. Beans, fruit. We’ve been duped!
A: nope! it’s all the truth! i didn’t know that a legume was a fruit, but i did no they were NOT vegetables. 🙂
T: I think there is a good chance that if you went out on the streets and asked random people to list off 3 vegetables, there is a good chance they might list 3 fruits!
A: hehehe this could definately be the case. i guess it’s a good thing we don’t ask random people off the street these questions. what’s that show, that does that? street smarts maybe? all those poor unsuspecting street people would definately get the answer wrong.
T: god, you’re right. oh my, there are so many idiots in the world. I mean, I’m not knocking their character, just their intelligence.
A: here here!
T: i feel bad, I can’t say mean things about people just because they don’t know some silly stuff.
A: alright, alright.. i’ll let them off the hook.. i wouldn’t really player hate… does that saying work here?
T: uhh, yeah. plus it’s way nicer than saying dumb-ass hate.

Kwaherini mabibi na mabwana!

An Original Recipe, By Amanda
Lemon-Thyme Encrusted Pork Tenderloin

Zest from 1 lemon, minced
2 tbsp fresh thyme, chopped
1 tbsp garlic powder (or garlic paste)
1/2 tbsp black pepper
1 1/2 tbsp salt
drizzle of oil
pork tenderloin

Preheat oven to 400. Mix the first 5 ingredients. Drizzle oil over pork and rub the seasoning mix into the tenderloin. Let rest for half an hour. Brown pork in a skillet over medium to medium-high heat. Insert a meat thermometer into thickest part of tenderloin and place in oven for about 10-15 minutes or until the thermometer reads 155-160 degrees, for medium-rare to medium. Remove from oven and wrap loosely in foil. Allow to rest for at least ten minutes then slice thinly and serve. Enjoy!

An Original Recipe, Made by Amanda
Roasted Vegetable Salad

Roasted Vegetable Salad

1 bunch asperagus, trimmed and cut in 1" pieces
3 red potatoes, cut in bite sized pieces
baby carrots, cut in half
olive oil
fresh thyme
salt and pepper

Lemon Thyme Vinegarette
juice from 1 lemon
1 tbsp fresh thyme, chopped
1 tbsp honey
1 tbsp dijon mustard
about 1/2 cup oil, i used canola
salt and pepper to taste

Preheat oven to 400 degrees. Toss potatoes and carrots with oil, thyme salt, and pepper. Roast on a baking sheet for 35 minutes. Toss asperagus with oil, thyme, salt, and pepper. Remove potatoes and carrots from oven and toss/flip the veggies to achieve caramelization on multiple sides. Add the seasoned asperagus to the baking sheet and roast for another 10 minutes. Make the vinegarette while the veggies finish roasting. Wisk together lemon juice, thyme, honey, and dijon. Slowly drizzle in the oil while continuously wisking to emulsify the vinegarette. Season with salt and pepper to taste. When the veggies are done, remove from the oven and toss with some of the vinegarette. Taste for seasoning and to see if it needs more vinegarette. Serve hot or chilled! If you are making this salad as a side dish with a meat, you can use the rest of the vinegarette as a sauce for the meat to tie all the flavors together. Enjoy!

1 lovely person had something to say

  1. Mmmm, talk about food porn … that looks amazing!