Balsamic Pork Tenderloin

Name: Balsamic Pork Tenderloin
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 907.18 g pork tenderloin; 29.58 ml balsamic vinegar; 29.58 ml extra virgin olive oil; 2 clove garlic, sliced; salt and pepper; 2.46 ml dried rosemary, finely chopped; 2.46 ml dried thyme

Community Pick

Submitted by Marie

"Garlic is tucked in slits, then the pork tenderloin is coated with balsamic vinegar and olive oil and rubbed with a mixture of rosemary, thyme and salt and pepper. Excellent dish."

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photo by limeandspoontt

Ready In:: 25mins
Ingredients:: 7
Serves:: 6

ingredients

907.18 g pork tenderloin
29.58 ml balsamic vinegar
29.58 ml extra virgin olive oil
2 clove garlic, sliced
salt and pepper
2.46 ml dried rosemary, finely chopped
2.46 ml dried thyme

directions

Preheat oven to 500°.
Cut slits in pork tenderloin and insert slices of garlic.
Combine balsamic vinegar and olive oil and rub into meat.
Place in a baking dish.
Combine salt, pepper, rosemary and thyme and rub on pork.
Roast in oven for 20 minutes or until cooked through.
Remove from oven and let meat rest for 10 minutes, covered with foil.
Slice and serve.

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Reviews

An outstanding recipe packed with flavor. I followed Pumpkie and cooked a 1 pound tenderloin at 475 degrees for the time specified. It was perfectly cooked, tender and moist. This was served with brown rice and sauteed green beans. Thanks Marie for a wonderful meal.

PaulaG
I didn't have time to marinate so gave this recipe a try. It was quick to prepare and very tasty. Lined the pan as suggested, Cooked a little longer than 20 min, but that is to your liking. Certainly a do again.

Truffle Lady-46
I followed the recipe as is. It cooked for about 30 minutes (it weighed 2.24 lbs). It was very tender and moist. My favorite part was that it took such little time to prepare and cook. I would make this again.

kline77
I marinated the pork overnight in the fridge with the, garlic (which I doubled) herbs, oil & used raspberry balsamic vinegar. I lined the roasting pan with foil (spraying both the underside & the top of the foil before placing in the pan) as so many others indicated issues with a huge clean up after cooking. <br/>I baked it in the oven for about an hour @ 350, because I was making Duchess Sour Cream & Cheddar Potatoes (my own recipe) alongside and don't have a dual temp oven (yet, LOL). I served with #350932 & Coconut Cream Pudding recipe from Taste of Home website. It was a very good meal! Thanks for sharing, the double garlic was wonderful and I'm glad I marinated overnight so that the flavors could permiate through the meat.

Larawithoutau
Very tasty... required just a bit more cooking time.

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