BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and 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.
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
BALSAMIC-GLAZED PORK TENDERLOIN
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
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.
TENDER BALSAMIC MARINATED PORK TENDERLOIN
My MIL was comming over for dinner and I came up with this recipe. I actually made two pork tenderloins, one marinaded in this, and another store bought tenderloin that was marinading in the package. This turned out far better! Cook time is an estimate.
Provided by flume027
Categories Very Low Carbs
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
- Shake to mix.
- Add pork tenderloin to bag and marinade 4-24 hours.
- Cook on grill or oven.
- Oven setting is 375, usually 25 minutes per pound.
- Pork is done when thermometer reads between 140 and 160 degrees.
- I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
BALSAMIC ROASTED PORK LOIN
A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!
Provided by Melissa S.
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 3.1 g, Cholesterol 55 mg, Fat 23.4 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 5.5 g, Sodium 731.9 mg, Sugar 2.2 g
PORK TENDERLOIN W/ BALSAMIC MARINADE
This is an incredibly tasty way prepare a pork tenderloin. I could not get over how delicious it was. Even my young kids like it. The amount of chili powder is deceiving, I thought it would be very spicy and it was not. Absolutely perfect for company! Serve with buttered noodles, baked apple sauce and you're good to go! Enjoy. NOTE: 6-8 hour marination time required
Provided by Chicagoland Chef du
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim and rinse pork as needed. Place in a ziplock bag or dish with a tight seal.
- Whisk together all ingredients until thoroughly blended.
- Pour marinade over pork. Marinate in refrigerator at least 8 hours or overnight, turning occasionally.
- Heat grill to medium high. Grill pork until center is pale pink, about *15-17 minutes or to desired doneness. Let rest for 5 minutes, slice & serve immediately.
- NOTES:
- May need to adjust cooking time +/- depending on the size & thickness or the tenderloin.
- The chili powder does not add the heat you may expect. Not sure why, but it won't be spicy as one might anticipate.
BALSAMIC PORK TENDERLOIN MARINADE
Make and share this Balsamic Pork Tenderloin Marinade recipe from Food.com.
Provided by Budgiegirl
Categories Low Cholesterol
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together and pour over meat and let marinade at least 2 hours. I have done much longer.
- I also add herbs that I like, such as rosemary, marjoram, oregano, etc.
Nutrition Facts : Calories 24.9, Fat 1.4, SaturatedFat 0.2, Sodium 254, Carbohydrate 2.2, Fiber 0.4, Sugar 0.4, Protein 0.9
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- Trim the silver skin off of the pork – the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Note: if you are using soy sauce for the ginger-sesame marinade, omit the salt.
- Remove or from the marinade and drain off any excess, then grill or bake the pork until it reaches a temperature of 145 F. For full instructions, see our oven pork tenderloin recipe.
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- In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Set aside. Makes about 1/4 cup glaze.
- Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine 1/4 cup balsamic vinegar, olive oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
- Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.
- Brush tenderloin on all sides with balsamic glaze. Grill for 1 minute more. Remove from grill. Cover meat with foil, and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve.
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