My Weeknight Meal Recipe :Pork Tenderloin Over Jasmine Rice with Balsamic Vinaigrette –
Pork tenderloin always feels like a treat, but it’s actually pretty simple to make. I started by searing the pork on all sides in a hot skillet, then finished it in the oven until it was just cooked through—juicy, not dry. The real star is the homemade balsamic vinaigrette: just whisk together balsamic vinegar, olive oil, a touch of Dijon, honey, salt, and pepper. Drizzling that over the sliced pork adds a tangy punch that pairs so well with the meat.
For the base, jasmine rice is my favorite. It’s fragrant and doesn’t overpower the pork. I usually cook it with a little chicken broth instead of water for extra flavor. On the side, a quick spinach salad with thinly sliced red onions and a handful of cherry tomatoes keeps things fresh. I use the same vinaigrette for the salad, which ties everything together.
If there’s a tip I’d give, it’s to let the pork rest before slicing. That way, the juices stay in and every bite is tender. The whole meal comes together in under an hour, and it’s one of those dishes that looks a lot fancier than it is.
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