Oven Roasted Pork Tenderloin and Creamy Parmesan Rice

After a long weekend of dance recitals, final presentation called for and ice cream. Tonight, I wanted something easy to throw together. I had a pork tenderloin that needed to be used, so I went on a search for an easy recipe that I could throw in the oven. I combined several to get this one. It really was good and... most importantly... easy!!

Enjoy!

Oven Roasted Pork Tenderloin

1 package pork tenderloins

1 Tbsp. sauteed minced garlic 

1 tsp. onion powder 

1/2 tsp. oregano 

1/2 tsp. thyme or rosemary 

1 tsp. parsley 

2 Tbsp. balsamic vinegar 

1 Tbsp. extra virgin olive oil 

salt & pepper, to taste

Preheat oven to 500 degrees, place tenderloins on a baking sheet or in a baking dish. Drizzle with olive oil and balsamic vinegar. Sprinkle remaining ingredients over pork tenderloins. Roast for 20 minutes, with baking dish covered with foil. Turn oven temperature down to 450 degrees and cook the remaining time, with foil removed. Approximately an additional 25-30 minutes, or until juices run clear. Allow the meat to rest for 5-10 before slicing.

Creamy Parmesan Rice

4 Tbsp. butter

2-3 cloves garlic, minced (1 Tbsp.)

1 C. uncooked white rice

1 C. water

1 C. milk

1/2 tsp. salt

1/3 C. grated parmesan cheese

1/2 tsp. parsley

Splash of milk, if desired

Saute garlic in butter, in medium-size sauce pan, over medium heat, about 3-4 minutes. Add rice and stir to coat with butter. Add water, milk, and salt, and bring to a boil. Reduce heat, cover, and simmer for approximately 20 minutes, or until rice is done. Stir in parmesan cheese and parsley. Add a splash of milk, if you would like it to be creamier. Cover, turn off heat, and let rest for 5 minutes.

Modified from original recipe: BlogLovin'