We are a garlic loving family around here. The only thing better than garlic is roasted garlic. It is so easy to make and just makes my mouth water thinking about it. We like to to spread roasted garlic on bread by itself and it is just delicious. For today's post, I have a roasted garlic dipping sauce that I pair with grilled pork tenderloin medallions.
If you have never made roasted garlic, it is so easy and you have been missing out my friend. I have shown you this before, but when I roast garlic I use a ceramic garlic roaster. I told you we love garlic… However, all you need is aluminum foil or a small ceramic/glass dish to roast garlic. I will first share with you how to roast garlic and then I will tell you how to put together the dipping sauce and the grilled pork. Here is how I roast garlic!
Roasted Garlic
Ingredients:
1 head fresh garlic
2 T olive oil
What to do:
Preheat your oven to 350°.
Slice the top off of the garlic head off, leaving the root in tact.
Place in your small baking dish or aluminum foil.
Cover with your olive oil.
Cover and bake for 45 minutes - 1 hour depending on the size of your garlic head. Aluminum foil works great to cover your garlic while baking. The garlic will brown slightly when done.
Remove from the oven and let cool for 10-15 minutes or until cool enough to handle.
Using your fingers, begin to remove the outer skin from the garlic.
Using slight pressure, remove the individual cloves from their skin. They should easily pop out.
You have just created roasted garlic!
Roasted Garlic Dipping Sauce
GF/DF
Ingredients:
1 head roasted garlic
1/4 cup mayonnaise
2 T olive oil
1 T dijon mustard
salt and freshly ground black pepper
What to do:
Using the back of a spoon, mash your roasted garlic into a paste.
Add the remaining ingredients in with the garlic paste.
Whisk everything together.
Set aside until ready to eat.
Grilled Pork Medallions
GF/DF
Ingredients:
2 pounds pork tenderloin (my grocery store sells them in two packs)
3 cloves garlic
3 sprigs fresh rosemary
1/4 cup extra virgin olive oil
1 1/2 T balsamic vinegar
pinch of salt and pepper
What to do:
First we have to marinate the pork. Grab your tenderloin and trim off any excess fat.
Cut your tenderloin into 1 1/2 inch thick slices.
Place in a large baking dish.
Remove rosemary from stem and chop your garlic and rosemary.
Mix together the garlic, rosemary, olive oil, balsamic, salt, and pepper.
Pour the marinade over the pork.
Cover and marinate in fridge for at least 30 minutes, flipping once 1/2 way through. If you have longer, let the pork marinate for up to a few hours. Remove the pork from the fridge before you are ready to grill. You don't want refrigerator cold pork to go straight to the hot grill.
Heat your grill to about 400-425°.
Grill your medallions for about 10-14 minutes or until completely done. Flipping half way through.
Serve alongside your roasted garlic dipping sauce.
Thanks Y'all!
-Wise Wife
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