Best Balsamic Roast Pork Tenderloin Recipes

BALSAMIC PORK ROAST TENDERLOIN

Steps:

• Preheat oven to 450°.
• With a tenderizing mallet, proceed to tenderize pork loin thoroughly - making effort to really work the tougher portion.
• Finely dice garlic and rosemary, then put into small bowl. Add in seasonings and olive oil, mixing to make into paste.
• Press paste firmly onto all sides of the tenderloin.
• In large, oven - proof skillet, add 1 Tbsp olive oil over med- high heat. Add tenderloin, and brown all sides (will take roughly 10min) There will be browned bits stuck to bottom of pan, do not worry about that- its essential to the sauce.
• Transfer to oven and roast for 12 min (or until temp is 165°- keeping in mind though that after removed from oven the meat will continue to cook.) ****I usually will remove any meats im cooking based on temp roughly 4-5° before my desired temp).
• Remove pork from pan and set aside.
• Set pan over high heat and add balsamic vinegar and beef stock- using a wooden spoon to scrape up the baked on browned bits on bottom of pan. Bring this to a boil, and cook until reduced by half, making sure to stir frequently. It will only take about 5 minute.
• Turn off heat, and whisk in butter.
• Serve spooned over the sliced pork tenderloin.
• Dish is excellent with roasted baby potatoes, steamed green beans/ asparagus and/ or salad.
• ENJOY! ***.

BALSAMIC ROAST PORK TENDERLOIN WITH ASPARAGUS AND LEEKS

Steps:

• Rinse pork and pat dry. Stir together vinegar, garlic, and pepper in a cup. Place in a large heavy-duty resealable plastic bag with pork and seal, turning until coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.
• Preheat oven to 450 degree F. Arrange rack in middle of oven. Lightly oil a baking sheet. Cut off dark-green tops from leeks and reserve for another use. Halve, lengthwise, the remaining white and pale-green part of leek and clean (see cue). Arrange asparagus and leeks in a single layer on prepared baking sheet. Toss with oil; season with salt and pepper.
• Remove pork from marinade and place on vegetables. Pour marinade over pork; season with salt. Roast, turning pork and vegetables halfway through, until an instant-read thermometer inserted in center of pork registers 150 degree F and vegetables are tender, about 30 minutes.
• Let pork stand in pan 10 minutes before carving into 1/4-inch-thick slices. Arrange pork slices over vegetables on a serving platter. Makes 4 servings.
• Nutrition Facts
• Servings Per Recipe 4
• cal.(kcal)250,
• Fat, total(g)9,
• chol.(mg)75,
• sat. fat(g)3,
• carb.(g)15,
• fiber(g)2,
• pro.(g)29,
• sodium(mg)71,
• Percent Daily Values are based on a 2,000 calorie diet

BALSAMIC ROAST PORK TENDERLOIN

Steps:

• Preheat oven to 500 degrees
• Trim silver skin or connective tissue off tenderloins
• Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil)
• Cut small slits into meat and disperse chunks of cracked garlic coves into meat
• Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat
• Drizzle tenderloins with olive oil, just enough to coat
• Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend
• Roast in hot oven for 20 minutes
• Let meat rest, transfer to a carving board, slice and serve