BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 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.
JUICY BALSAMIC, GARLIC & THYME PORK TENDERLOIN
I had fun playing in the kitchen one night, and we think I've come up with a real winner! It was VERY juicy, tender, slightly sweet and flavorful! And so easy to make! Hope you enjoy it as much as we did! *You can also use a small pork loin roast, if desired. **Don't be fooled by my lengthy directions, this is easy-peasy. I...
Provided by Kelly Williams
Categories Pork
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degrees. Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry. Season all sides with salt and pepper to your own taste. Heat oil in large frying pan over medium-high heat. Get the pan nice and hot! Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it. Remove pork from pan and set on a plate. Turn down heat to medium, and add the balsamic vinegar. Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff! Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy. Do this for about 2-3 minutes til sauce has reduced and is thickened. Just don't do it too long, because it still has to bake and you don't want to end up with thick burnt tar to roof your house with! Turn heat off. Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up. (Fat side is bottom for this one.) Sprinkle bottom side evenly with 1/4 teaspoon (half) the thyme, using your fingers crushing it as you sprinkle. Sprinkle with half the garlic powder, (1/4 teaspoon also). Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish. Now season the top the same way. Pour remaining glaze over pork. Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.)Place in oven and roast for 30-35 minutes. (35 if slightly larger). Remove from oven, loosely cover with foil, and let rest for 10-15 minutes. This gives you time to heat up that corn or green beans! Remove pork from baking dish to platter, slice and plate. Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices). And serve!
- 2. *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :)Enjoy!! :)
BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN
Pork tenderloin with a delightful savory-sweet balsamic glaze.
Provided by Mike Marziale
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
- Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
- Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 16.2 g, Cholesterol 73.7 mg, Fat 5.7 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 507.6 mg, Sugar 14.5 g
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
JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME
I had fun playing in the kitchen last night, and I think I've come up with a real winner! It was VERY juicy, tender, slightly sweet and flavorful! And so easy to make! Hope you enjoy it as much as we did! *You can also use a small pork loin roast, also. **Don't be fooled by my lengthy directions, this is easy-peasy. I always just try to keep in mind that there are newbie cooks and try to help by describing everything I can to help.
Provided by Wildflour
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
- Season all sides with salt and pepper to your own taste.
- Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
- Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
- Remove pork from pan and set on a plate.
- Turn down heat to medium, and add the balsamic vinegar.
- Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
- Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
- Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
- Turn heat off.
- Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
- Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
- Sprinkle with half the garlic powder, (1/4 teaspoons also).
- Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
- Now season the top the same way.
- Pour remaining glaze over pork.
- Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
- Place in oven and roast for 30-35 minutes. (35 if slightly larger).
- Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
- This gives you time to heat up that corn or green beans!
- Remove pork from baking dish to platter, slice and plate.
- Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
- And serve! :).
- *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).
BALSAMIC-GLAZED PORK TENDERLOIN
I found this recipe in a site promoting the other white meat. Balsamic vinegar combines with a touch of brown sugar to make a delectable glaze for this pork.. A quick browning gives the pork color and seals in the juices for a more tender dish. This recipe is simple and very tasty both hot or cold.I made 2 so I can have leftovers. Add baby potatoes to your pan and you will get these great roasted potatoes.
Provided by Sageca
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
- Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
- Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
- Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
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BALSAMIC GLAZED PORK TENDERLOIN | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (13)Total Time 35 minsCategory Main CourseCalories 300 per serving
- Preheat oven to 375 degrees. Line a 13- x 9-inch pan with heavy duty foil and place the pork in the pan.
- In a small bowl combine garlic, olive oil, sage, salt,and pepper. Rub the mixture all over both tenderloins. Bake in the preheated oven for 20 minutes.
- While pork is cooking, place sugar, balsamic vinegar, and soy sauce in a small saucepan over medium low heat. In a small bowl, make a slurry with the water and cornstarch and add to the saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Spoon a small amount of the glaze on each tenderloin during after the first 20 minutes of the cooking time.
- Return pork to the oven and continue to cook for an additional 15 minutes or until the internal temperature of the thickest tenderloin has reached 150 degrees F when tested with an instant read thermometer. Remove it from the oven, tent the pan with foil, and allow it to rest for a few minutes.
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