Balsamic Roasted Pork Loin Recipes

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BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

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.

BALSAMIC-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

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

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar

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.

BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

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

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

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 ROASTED PORK LOIN



Balsamic Roasted Pork Loin image

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

2 tablespoons steak seasoning rub
½ cup balsamic vinegar
½ cup olive oil
2 pounds boneless pork loin roast

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

BALSAMIC PORK LOIN



Balsamic Pork Loin image

Nothing smells better coming from the oven than a balsamic roasted pork loin!

Provided by Holly Nilsson

Categories     Main Course

Time 1h45m

Number Of Ingredients 10

3 ½-4 pound pork loin
½ cup dry white wine
¼ cup balsamic vinegar
¼ cup olive oil
2 tablespoons honey
4 garlic cloves (minced)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

  • In a medium mixing bowl whisk together the marinade ingredients.
  • Add pork loin to a large zip-top bag and pour the marinade mixture into the bag. Let marinate for at least 3 hours or overnight.
  • When ready to cook, preheat oven to 350°F and place pork loin with the marinade into a 9x13 casserole dish.
  • Bake uncovered for about 1 to 1 ½ hours making sure to baste the pork every 30 minutes. The pork is fully cooked when the middle of the roast registers 140°F.
  • Remove from the oven and let rest for at least 5 minutes before slicing.

Nutrition Facts : Calories 398 kcal, Carbohydrate 7 g, Protein 51 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 405 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

BALSAMIC ROASTED PORK LOIN



Balsamic Roasted Pork Loin image

As always, you can add extra spices if you like such as garlic. I like to keep it as simple as possible, however. Try to use a fairly good cut of meat. Also, you can leave it marinate for two hours, but I like to leave it in over night. Lastly, use the best balsamic vinegar you can. Of course, let us know what you think.

Provided by Cook n' Share

Categories     Lunch     Main

Time 1h15m

Yield 4

Number Of Ingredients 4

1 two pound or 1 kilo pork loin roast
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons pork seasoning

Steps:

  • Add the vinegar, oil, and pork seasoning to a mixing bowl and stir.
  • Place the roast in a zip lock bag and pour the marinate over. Seal the bag and make sure the air is released.
  • Put the the fridge for at least two hours - overnight is best.
  • Line a baking tray with aluminum foil and place the roast in. Then, pour the marinate over.
  • Place in a preheated 350 degree F or 177 C oven for 1 hour. Be sure to baste the roast with the marinate every 15 minutes.
  • Remove the pork loin roast from the oven and allow it to rest for 15 minutes.
  • Slice, serve, and enjoy your balsamic roasted pork loin roast.

Nutrition Facts : Calories 236 calories, Cholesterol 90 milligrams, Fat 10.9 grams, Protein 32.3 grams, ServingSize 4 oz, Sodium 66 milligrams

BALSAMIC ROASTED PORK TENDERLOIN



Balsamic Roasted Pork Tenderloin image

Balsamic Roasted Pork Tenderloin is cooked in a decadent glaze that combines the earthy taste of rosemary with the tangy flavor of vinegar and a little kick of garlic. This filling and flavorful meal goes so well with a light salad and a glass of wine.

Provided by Katerina | Diethood

Categories     Dinner

Time 1h15m

Number Of Ingredients 7

2 pounds boneless pork tenderloin
1/4- cup STAR Extra Virgin Olive Oil
3 tablespoons STAR Balsamic Vinegar of Modena
10 garlic cloves (smashed)
1/2- cup fresh rosemary leaves
salt and fresh ground pepper (to taste)
2 pounds small red potatoes (washed and quartered)

Steps:

  • Preheat oven to 450°F. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
  • In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
  • Spread 3/4 of the rub on all sides of the meat. Place in oven and cook for 10 minutes. Turn half way through cooking for even browning.
  • In the meantime, prepare the potatoes by combining them with the remaining of the rub.
  • Remove roasting pan from oven; reduce oven to 350°F.
  • Place prepared potatoes around the meat. Put back in the oven and continue to cook for 45 minutes, or until cooked through and potatoes are tender. Pork is done cooking when internal temperature is between 145°F and 160°F.
  • Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.

Nutrition Facts : ServingSize 1 serving, Calories 367 kcal, Carbohydrate 27 g, Protein 34 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 110 mg, Fiber 2 g, Sugar 3 g

ROASTED BALSAMIC PORK TENDERLOIN



Roasted Balsamic Pork Tenderloin image

Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win.

Provided by Budgiegirl

Time 4h50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1 lb pork tenderloin, trimmed of all visible fat
2 shallots, minced
2 (5 ounce) bags baby spinach leaves
1/4 teaspoon salt

Steps:

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

Nutrition Facts : Calories 210.5, Fat 9.9, SaturatedFat 2.6, Cholesterol 74.8, Sodium 286.4, Carbohydrate 4.8, Fiber 1.8, Sugar 0.4, Protein 25.7

ROASTED PORK LOIN WITH BALSAMIC GRAVY



Roasted Pork Loin with Balsamic Gravy image

Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 7

1 boneless center-cut pork loin (3 pounds)
1 teaspoon olive oil
2 teaspoons mustard seeds, crushed
2 teaspoons dill seeds, crushed
1 teaspoon fennel seeds, crushed
Coarse salt and ground pepper
Balsamic Gravy

Steps:

  • Preheat oven to 475 degrees. Place pork in a 9-by-13-inch roasting pan. Rub pork with oil; evenly coat with mixed seeds. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Roast pork until browned, 25 to 30 minutes. Reduce oven temperature to 350 degrees. Continue cooking (tented with foil if browning too quickly) until an instant-read thermometer inserted into thickest part registers 140 degrees and pork juices run clear, 10 to 20 minutes.
  • Transfer pork to a platter. Tent with foil, and let rest 10 to 20 minutes while you make the Balsamic Gravy. To serve, slice the pork about 1/4 inch thick, and serve with the gravy.

Nutrition Facts : Calories 259 g, Fat 10 g, Protein 39 g

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Top Asked Questions

How to cook pork tenderloin with balsamic vinegar?
Directions. 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...
How to cook pork loin roast in the oven?
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.
What is balsamic pork loin roast?
Balsamic Pork Loin Roast is an easy dish that is ultra-tender, flavorful, and juicy. The meat is coated in a delicious balsamic glaze and roasted to perfection. An easy family dinner that will melt in your mouth and leave you craving for more!
How do you cook pork tenderloin in a plastic bag?
Directions. 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...

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