Eorges De La Tour Recipe
Make Eorges De La Tour Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetable Side
Method
Preparing the Pork
- 1
Marinate the Pork
In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade. Add the pork tenderloin, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
- 2
Sear the Pork
Preheat your oven to 375°F (190°C). Heat a skillet over medium-high heat and add the marinated pork tenderloin. Sear on all sides until golden brown, approximately 3-4 minutes per side.
- 3
- 4
Bake the Pork
Bake in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 5 minutes before slicing.
Preparing the Vegetables
- 5
Roast the Asparagus and Tomatoes
While the pork is baking, toss the trimmed asparagus and halved cherry tomatoes with balsamic vinegar, salt, and pepper in a bowl. Spread them on a baking sheet.
- 6
Bake the Vegetables
Place the baking sheet in the oven (you can do this alongside the pork if there's space) and roast for 15-20 minutes, until the asparagus is tender and the tomatoes are slightly blistered.