Best Roasted Balsamic Pork Tenderloin Recipes

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

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.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
• Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
• Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
• Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
• Slice the pork tenderloin. Pour the sauce over all.
• Enjoy!

HONEY-BALSAMIC PORK TENDERLOIN W/ ROASTED TOMATOES AND MASHED POTATOES

Steps:

• Pork preparation 1. Whisk together vinegar, (2 Tbsp) honey, (2 Tbsp) oil, mustard, and thyme in a large zip-top plastic bag. 2. Add pork, seal, and turn to coat. 3. Marinate 30 min. in refrigerator. 4. Preheat oven to 400 degrees. 5. Remove pork from marinade and place in rimmed baking sheet lined with foil; brush lightly with marinade. 6. Boil remaining marinade in a small saucepan over medium-high heat for 3 minutes. 7. Bake pork for 25 minutes to internal temp of 145 degrees. Brush with marinade at 15 minutes. 8. Let pork rest 5 minutes. Divide into 6 servings. Tomatoes and potatoes preparation 1. Preheat oven to 400 degrees. 2. Place tomatoes on a rimmed baking sheet or large cast-iron skillet. 3. Drizzle with (1 Tbsp) oil, (1 Tbsp) honey, salt, and pepper. 4. Toss. 5. Bake 15 to 20 minutes, or until tomatoes release their juice. 6. Cook mashed potatoes according to package directions. 7. Divide into 6 servings.

ROASTED BALSAMIC PORK TENDERLOIN

Steps:

• Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
• Refrigerate at least 4 hours up to 24 hours.
• Preheat the oven to 475.
• Spray a small roasting pan with nonstick spray.
• Remove the tenderloin from the marinade, discard the marinade.
• Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
• Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
• Transfer to a carving board, let stand 10 minutes.
• Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.

ROASTED PORK TENDERLOIN WITH BALSAMIC REDUCTION EASY! - SOUTHERN PLATE

Steps:

• Preheat oven to 475.
• In small sauce pot, pour balsamic vinegar. Bring just to a boil over medium heat, while stirring constantly. Reduce heat to medium and continue to cook, stirring often, until it is reduced by about half. Remove from heat and stir in sugar until dissolved. Set aside and allow to cool while you prepare roast.
• Spray baking sheet with cooking spray and place tenderloin on it.
• Sprinkle each side with salt, pepper, and herb of your choice.
• Bake for ten minutes, flip over, and bake 10-15 minutes more, or until no longer pink in the center.
• Allow to rest 5-10 minutes before slicing. Drizzle slices with Balsamic reduction when serving, if desired.