Balsamic Pork Tenderloin is one of our favorite Sunday meals. It is easy to fix and can be cooked in the oven or the grill.
Balsamic Pork Tenderloin Recipe
Balsamic Pork Tenderloin is a favorite at our house and it is also one of my favorite things to fix when I am feeding a crowd. Pork is easier to keep moist when feeding a crowd than chicken. Chicken tends to dry out quicker and pork is a nice change from chicken and just seems fancier and makes people ooh and ahh!
I have a dozen different pork tenderloin recipes in my special cookbook of all my favorites. Most of them though require marinating. When I forget or I don’t have time for marinating this recipe is always the one I pick. I’ve been making it for years and it was originally posted here on the blog in March of 2009.
One of my favorite things to serve with it is Browned Butter and Balsamic Ravioli, the recipe is an oldie here on the blog too and is in desperate need of new photos. Some day….
As far as I’m concerned you can never have too much balsamic vinegar!!
You prepare the pork by cutting small slits into the meat and filling them with chopped fresh garlic. The garlic in combination with steak seasoning, rosemary (I use fresy or dried), thyme and balsamic vinegar make for a very flavorful piece of meat.
The only downside to this recipe is that it sets off my smoke detector every time! Now, before I open the oven door, I always station someone with a kitchen towel below the smoke detector to blow away the smoke. It still goes off every time. You can also grill it if you prefer.
Be sure and cover your cookie sheet or pan with foil or parchment paper for an easier cleanup. This dish is flavorful and moist and it looks fancy too when you garnish it with some fresh herbs and a drizzle of balsamic vinegar.
Some of my other favorite pork recipes are:
- 4 1/2 lb. pork tenderloins 2 packages with 1 tenderloin in each package (For the four of us I only cooked one of the tenderloins)
- 4 Tbsp. Balsamic vinegar
- 4 Tbsp extra virgin olive oil
- 8 cloves garlic cracked or chopped
- Steak seasoning blend or coarse salt and black pepper
- 4 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs fresh thyme leaves stripped and finely chopped (I used a teaspoon of dry)
- 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
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