Pork Tenderloin with Roasted Garlic Vinaigrette

Preheat oven to 475F.

Slice the top off of the garlic head. Set the garlic on a sheet of foil. Drizzle garlic with olive oil and season with salt and pepper.
Wrap garlic in foil to make a packet. Bake for 1 hour.

Put pork into a baking dish. Season pork with salt and pepper to taste.

At 30 minutes after garlic has been in oven, place pork in the oven to roast alongside it. Cook pork for 30-40 minutes or until a thermometer reads 140F.

When it’s done, remove garlic from oven and allow it to cool to the touch.

When it’s done, remove pork from the oven and tent with foil until ready to slice and serve.

Squeeze garlic out of the papery skin into a food processor with parsley and vinegar, pulse until smooth. Slowly add the oil into the vinegar, while processing. Remove lid and stir in sugar, salt, pepper and water.

Slice pork and serve over arugula and drizzled with dressing.