It’s the end of January and here in the Upper Midwest, we’re in the doldrums of Winter. It’s cold, it’s snowy, and the sun seems to be away on vacation. It’s the time of year when we hunker down, work on projects around the house, and make good food. Pork is versatile and delicious. It is one of the foods we eat all year long, but gravitate to it more often during the colder Winter weather.
There have been two dozen pork tenderloin recipes in this forum to date. Pork pairs well with many fruits and virtually all vegetables. Most cultures around the world have a number of flavorful ways to prepare dishes using this protein. This recipe uses basic ingredients for a simple and well seasoned dish. Marinating the pork for four plus hours ensures superb results.
Balsamic Pork Tenderloin
Balsamic Pork Tenderloin (adapted from Rachael Ray via foodnetwork.com) Total Time Required: 4 hours + 30 minutes, Prep Time: 10 minutes, Marinating Time: 4 -8 hours, Cook Time: 20 minutes, Yield: 2 – 4 servings
Ingredients:
- 1 pound pork tenderloin
- 1 tablespoon balsamic vinegar
- 2 tablespoon extra-virgin olive oil + extra for coating the tenderloin
- 6 cloves garlic, divided
- salt & fresh ground black pepper
- 1 teaspoon steak seasoning blend
- 1 sprig fresh rosemary leaves, stripped and finely chopped
- 1 sprig fresh thyme, leaves stripped and finely chopped
Directions:
Trim the silver skin or connective tissue off the tenderloin with a thin, sharp knife. Place the tenderloin in a gallon-size Ziploc bag.
Combine the balsamic vinegar, olive oil, 4 cloves of the pressed or minced garlic, and salt & pepper to taste in a small bowl, whisking the ingredients together well.
Combine the ingredients for the marinade.
Add the marinade to the bag with the tenderloin. Refrigerate the pork in the marinade for 4 – 8 hours.
Add the marinade to the tenderloin.
Preheat the oven to 475º F. Remove the tenderloin from the bag and pat it dry. Discard the marinade. Drizzle the tenderloin with extra-virgin olive oil, just enough to coat it. Peel the remaining 2 cloves of garlic and cut them into slices. Cut small slits into the meat and disperse the slices of garlic cloves into the meat. Combine the steak seasoning with the rosemary and thyme and rub the blend onto the meat.
Oil the meat and add the seasonings.
Roast the tenderloin in the preheated oven oven 20 minutes or until it reaches an internal temperature of 145º F. Let the meat rest for 5 minutes.
Allow the pork to rest.
Transfer the tenderloin to a carving board and slice.
Serve with preferred sides.
Serve.
This flavorful meat will chase away those Winter doldrums! ~Linda
Balsamic Pork Tenderloin (adapted from Rachael Ray via foodnetwork.com) Total Time Required: 4 hours + 30 minutes, Prep Time: 10 minutes, Marinating Time: 4 -8 hours, Cook Time: 20 minutes, Yield: 2 – 4 servings
Ingredients:
- 1 pound pork tenderloin
- 1 tablespoon balsamic vinegar
- 2 tablespoon extra-virgin olive oil + extra for coating the tenderloin
- 6 cloves garlic, divided
- salt & fresh ground black pepper
- 1 teaspoon steak seasoning blend
- 1 sprig fresh rosemary leaves, stripped and finely chopped
- 1 sprig fresh thyme, leaves stripped and finely chopped
Directions:
Trim the silver skin or connective tissue off the tenderloin with a thin, sharp knife. Place the tenderloin in a gallon-size Ziploc bag.
Combine the balsamic vinegar, olive oil, 4 cloves of the pressed or minced garlic, and salt & pepper to taste in a small bowl, whisking the ingredients together well. Add the marinade to the bag with the tenderloin. Refrigerate the pork in the marinade for 4 – 8 hours.
Preheat the oven to 475º F. Remove the tenderloin from the bag and pat it dry. Discard the marinade. Drizzle the tenderloin with extra-virgin olive oil, just enough to coat it. Peel the remaining 2 cloves of garlic and cut them into slices. Cut small slits into the meat and disperse the slices of garlic cloves into the meat. Combine the steak seasoning with the rosemary and thyme and rub the blend onto the meat. Roast the tenderloin in the preheated oven oven 20 minutes or until it reaches an internal temperature of 145º F.
Let the meat rest for 5 minutes, then transfer it to a carving board, slice and serve.