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Roasted Balsamic Pork Tenderloin

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“Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win.”
READY IN:
4hrs 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Refrigerate at least 4 hours up to 24 hours.
  3. Preheat the oven to 475.
  4. Spray a small roasting pan with nonstick spray.
  5. Remove the tenderloin from the marinade, discard the marinade.
  6. 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.
  7. Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
  8. Transfer to a carving board, let stand 10 minutes.
  9. 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.

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