Best Balsamic Roast Pork Tenderloin With Asparagus And Leeks Recipes

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PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin With Balsamic-Cranberry Sauce image

Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.

Provided by Nimz_

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 (8 -10 ounce) pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450°F.
  • Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle pork with salt and pepper.
  • Sear pork on all sides, about 2 minutes.
  • Place skillet with pork in oven.
  • Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
  • Add onion and rosemary; sauté until onion softens, about 3 minutes.
  • Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  • Transfer pork to work surface.
  • Scrape any juices from large skillet into cranberry mixture.
  • Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
  • Season with salt and pepper.
  • Slice pork and serve with sauce.

Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3

BALSAMIC-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar

Steps:

  • Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.

BALSAMIC PORK ROAST TENDERLOIN



Balsamic Pork Roast Tenderloin image

Decadent addition to any tenderloin..... and guests with believe how simple it is to make! This dish is a staple in my home..... enjoy! ***

Provided by MizPHOENIXX87

Categories     Meat

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork tenderloin
4 garlic cloves
2 tablespoons chopped rosemary, stems removed
2 tablespoons olive oil
1 tablespoon herbed salt (i use Krazy Jane's Mixed Up Salt religiously in every meal)
1 teaspoon iodized salt
2 teaspoons fresh pepper
2 teaspoons garlic powder
1/2 cup beef stock
1/2 cup balsamic vinegar
1 tablespoon butter

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! ***.

Nutrition Facts : Calories 333.2, Fat 15.8, SaturatedFat 4.8, Cholesterol 118.3, Sodium 2559.7, Carbohydrate 8.5, Fiber 0.6, Sugar 4.8, Protein 36.3

BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Courtesy of the Food Network. This wonderful, tender piece of pork is balanced perfectly when stuffed with fresh garlic and smothered in balsamic vinegar, olive oil, fresh herbs and roasted to perfection.

Provided by CHILI SPICE

Categories     Pork

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

4 1/2 lbs pork tenderloin (4 tenderloins)
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
8 garlic cloves, slivered
steak seasoning or coarse salt and black pepper
4 sprigs fresh rosemary leaves, stripped and finely chopped
4 sprigs fresh thyme leaves, stripped and finely chopped

Steps:

  • Preheat oven to 500 degrees F.
  • Trim silver skin or connective tissue off tenderloins with a very sharp knife.
  • Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse slivered garlic into the holes. Combine steak seasoning blend or coarse salt and cracked black pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  • Let meat rest, transfer to a carving board, slice and serve.

Nutrition Facts : Calories 301.9, Fat 12.6, SaturatedFat 3.2, Cholesterol 132.7, Sodium 108.1, Carbohydrate 1.9, Fiber 0.1, Sugar 1, Protein 42.3

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS



Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

  • Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
  • Place the tenderloins in the center of the prepared pan and set aside.
  • Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
  • Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
  • While the pork is resting, heat the remaining marinade in the small saucepan.
  • Slice the pork and drizzle with the warm marinade.

ROAST PORK TENDERLOINS WITH BALSAMIC-CHESTNUT GLAZE



Roast Pork Tenderloins with Balsamic-Chestnut Glaze image

Categories     Nut     Pork     Roast     Sauté     Quick & Easy     Vinegar     Pork Tenderloin     Fall     Winter     Sage     Chestnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup plus 3 tablespoons balsamic vinegar
2 pork tenderloins, each 12 to 16 ounces
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) butter
1 1/2 cups peeled roasted chestnuts*, or jarred chestnuts, finely chopped
3 garlic cloves, chopped
1 tablespoon sugar
2 teaspoons chopped fresh sage
3 tablespoons water

Steps:

  • Combine oil and 1/4 cup vinegar in heavy large roasting pan. Add pork; turn to coat. Marinate pork 1 hour at room temperature or 2 hours in refrigerator. Transfer pork to large rimmed baking sheet; pat dry. Discard marinade in pan.
  • Preheat oven to 400°F. Spread mustard over top of pork, then sprinkle with salt and pepper. Roast pork until thermometer inserted into center registers 145°F, about 25 minutes. Remove pork from oven; let stand 10 minutes.
  • Meanwhile, melt butter in heavy medium saucepan over medium heat. Stir in chestnuts, garlic, sugar, and sage; cook 2 minutes. Add remaining 3 tablespoons vinegar and 3 tablespoons water; bring to boil. Reduce heat to low and simmer until mixture thickens slightly, about 3 minutes. Season glaze with salt and pepper.
  • Slice pork into 1/2-inch-thick rounds. Transfer to platter. Drizzle with warm glaze and serve.
  • *To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells. Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward. Place chestnuts in a shallow roasting pan; sprinkle with water. Roast in 400°F oven for 25 to 20 minutes. Wrap hot chestnuts in towl and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers. One pound of fresh chestnuts equals about two cups when shelled.

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