Tenderloin and Roasted Tomato Salsa

Classy dinner.  You need it in your life.  I know you think living on grilled cheese and pasta is working out for you, but it’s not.

Let me give you an example.  I wear glasses and a pony tail almost every day.  But one day I had an important meeting with someone who had never seen me before and I didn’t want her to judge me as a dirty hipster.  So I took off my glasses and fixed my hair.  Then after our meeting I ran to my second home, whole foods.


Turns out, the men behind the meat counter treat you a little differently when you don’t look like a dirty hipster, too. They’re all “Let me come out from behind this meat counter to show you our different canadian bacons.” I didn’t have the heart to tell him “Dude, I have a husband who has really great hair and doesn’t wear a bloody apron all day.  Just point me to Niman Ranch.”

Bless his helpful heart. So I entertained a diatribe about Canadian bacon for a few minutes and I thought to myself.  “Wow girl, people are nice to you when you take off your huge glasses and shower. Who knew?”


The same thing goes for a proper dinner.  You live your life making grilled cheese and easy mac and think “This is alright” but then you make a nice dinner and you remember how good it feels to not be such a shlump.

While this dinner isn’t necessarily quick, it is very hands off, easy and delicious.  It’s a great way to ease back into classy dinner.  I suggest you try it, and evidently showering, since that seems to be helpful in life as well.


Roast Tenderloin with Slow Roasted Tomato Salsa

By Whitney, March 27, 2013

Roast Tenderloin with Slow Roasted Tomato Salsa



Season tomatoes with salt pepper, and thyme, and drizzle with olive oil.  In a 250 degree oven, bake tomatoes for 2 1/2 hours. Remove from the oven and dice.  Toss with fresh chopped garlic, a little bit more fresh thym, balsamic vinegar, and salt and pepper if needed.  Set salsa aside. Preheat oven to 400. For the tenderloin season well with salt and pepper and combine the 2 garlic cloves, dijon and coriander together and slather generously all over the tenderloin.  Make sure the meat is room temperature.  Heat vegetable oil in a dutch oven over high heat.  Sear each side of the meat and then place in the oven.  Cook for 20 minutes or until a meat thermometer reads 120.  (depending on size of tenderloin, it could be shorter.  Check after ten minutes.)  Remove from the oven and allow to rest outside of the hot pan.  Slice and top with the roast tomato salsa.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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