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pan-seared pork tenderloin with balsamic tomato toast
A robust and straightforward 'boy dinner' featuring a perfectly seared whole pork tenderloin served alongside rustic sourdough toast topped with fresh tomatoes and balsamic vinegar. This meal strikes a balance between simple preparation and satisfying, savory flavors.
recipe by
phil
mainModern American1 servingshigh protein
1 / 3
5
prep (min)
20
cook (min)
25
total (min)
- •1 whole pork tenderloin (approx. 1 lb/450g)
- •2 slices rustic sourdough or dark rye bread
- •2 whole ripe tomatoes, thickly sliced
- •2 tbsp olive oil, divided
- •1 tbsp balsamic vinegar or balsamic glaze
- •1 tsp coarse salt
- •1 tsp freshly cracked black pepper