Balsamicporktenderloin Recipes

BALSAMIC PORK TENDERLOIN

Steps:

• In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Set aside. Makes about 1/4 cup glaze.
• Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine 1/4 cup balsamic vinegar, olive oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
• Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.
• Brush tenderloin on all sides with balsamic glaze. Grill for 1 minute more. Remove from grill. Cover meat with foil, and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve.

INSTANT POT BALSAMIC PORK TENDERLOIN

Steps:

• Instant Pot Recipe InstructionsRemove meat from fridge 30 minutes before making recipe to bring meat to room temperature. Pat tenderloin dry with paper towel and season with kosher salt Turn your Instant pot to saute (normal), and add 2 tablespoons canola oil. Once oil begins to shimmer brown tenderloin on all sides, about 2 minutes each. Remove and set aside. Add remaining ingredients (except corn starch and water) and return pork to Instant Pot. Set on manual for 7 minutes. Quick release the pressure when the timer rings. Check that pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest. Turn Instant Pot to saute. Add corn starch to water and mix thoroughly. Add to Instant Pot and bring to a boil. Turn saute mode to low and simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed. Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve. Stovetop and Oven Recipe InstructionsPreheat oven to 425F. In a dutch oven over medium high heat add canola oil. Once oil is heated through brown tenderloins. Add chicken stock and scrape bits off bottom of pot. Add remaining ingredients (except corn starch and water) and cover with top allowing for a bit of space for steam to release. Place in oven and cook for 15 minutes or until pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest. Put dutch oven back on stove top over medium high heat. Add corn starch to water and mix thoroughly. Add to dutch oven and bring to a boil. Then simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed. Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.

BALSAMIC-GLAZED PORK TENDERLOIN

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.

BALSAMIC-GLAZED PORK TENDERLOIN

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.

BALSAMIC PORK TENDERLOIN MARINADE

Steps:

• Mix together and pour over meat and let marinade at least 2 hours. I have done much longer.
• I also add herbs that I like, such as rosemary, marjoram, oregano, etc.

BALSAMIC ROASTED PORK TENDERLOIN

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.

TENDER BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
• Shake to mix.
• Add pork tenderloin to bag and marinade 4-24 hours.
• Cook on grill or oven.
• Oven setting is 375, usually 25 minutes per pound.
• Pork is done when thermometer reads between 140 and 160 degrees.
• I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.

BALSAMIC ROASTED PORK LOIN

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.

BALSAMIC ROAST PORK TENDERLOINS

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 ROAST PORK TENDERLOIN

Steps:

• Preheat oven to 500 degrees
• Trim silver skin or connective tissue off tenderloins
• Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil)
• Cut small slits into meat and disperse chunks of cracked garlic coves into meat
• Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat
• Drizzle tenderloins with olive oil, just enough to coat
• Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend
• Roast in hot oven for 20 minutes
• Let meat rest, transfer to a carving board, slice and serve

BALSAMIC PORK TENDERLOIN

Steps:

• Preheat oven to 350ºF
• Prepare the pork tenderloin by patting dry with a paper towel
• Combine the ingredients for the spice rub and sprinkle on all sides of the pork tenderloins, patting the spices in with your hand.
• Heat an oven safe skillet or cast iron pan over medium high heat. Pour in the olive oil and brown the pork tenderloins for 2-3 minutes on each side. Add the garlic and cook and stir for 30 seconds until fragrant.
• Mix together the ingredients for the balsamic glaze and pour over the pork tenderloins.
• Transfer the pan to the oven and cook for 20-25 minutes until the internal temperature reaches 145ºF, check using an instant read thermometer
• Allow to rest 3-5 minutes before slicing. Spoon the balsamic glaze over the top of the sliced pork tenderloin.

BALSAMIC PORK LOIN

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.

BALSAMIC PORK TENDERLOIN

Steps:

• Remove the silver skin from the pork tenderloin with a sharp knife and place the pork tenderloin into a large storage bag or shallow dish that can be fitted with a lid.
• In a small bowl, whisk together the vinegar, garlic, rosemary, salt, pepper, mustard, maple syrup, and oil until well combined.
• Pour the marinade over the pork and toss to coat the tenderloin evenly in the marinade.
• Place the pork into the refrigerator and marinate for at least 2 hours and up to 24 hours, turning the pork once halfway through the marinating time to evenly distribute the marinade.
• After marinating, preheat the oven to 450 degrees Fahrenheit and line a rimmed baking sheet with foil for easier clean-up.
• Remove the pork tenderloin from the marinade and place it on the prepared pan. Discard the marinade.
• Bake for 20-25 minutes, or until the internal temperature of the tenderloin is between 140-145 degrees Fahrenheit.
• Remove from the oven, transfer the pork to a cutting board and let rest for 10 minutes. This will allow all the juice to distribute evenly through the pork, keeping it super tender and juicy, without overcooking the pork from the residual heat from the sheet pan.
• Slice into 1/2 inch slices and serve.

BEST BALSAMIC MARINATED 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.

FIG AND BALSAMIC PORK TENDERLOIN

Steps:

• Preheat oven to 450F. Grease a cast-iron skillet with a bit of oil and set aside. (Alternately, you can use a rimmed baking sheet. Brush some oil on the baking sheet, as well).
• Prepare the pork tenderloin by removing any visible fat and removing the silverskin. Brush pork with balsamic vinegar and season with salt and pepper. Place into a prepared pan or baking sheet, placing it along the side or at the end, if cooking potatoes alongside. Tuck the thin end of the tenderloin under, so that the pork is evenly thick from end to end.
• (If cooking potatoes alongside, halve or cube the potatoes, toss with olive oil, salt and pepper. Place into the skillet or onto the baking sheet, cut side down.)
• Place into preheat oven and roast for 25-30 minutes, or until the pork registers 145F when measured with an instant-read thermometer and the potatoes are golden.
• Remove from oven. Remove the potatoes to a bowl and loosely cover with foil to keep warm. Remove the pork to a plate to rest while you make the sauce.
• In the same skillet you used to cook the pork (or a fresh skillet if you cooked on a baking sheet), melt the butter over medium heat. Add the shallots or onion and cook, stirring until softened. Add the chicken broth, balsamic vinegar and fig jam. Increase the heat to medium high and cook, stirring, until sauce reduces and thickens. Taste and season with salt and pepper as needed. Add a few thyme leaves to the sauce, if using.
• Return pork to the pan and re-warm, flipping it over a couple of times to coat with sauce. Remove pork to a plate and spoon warm sauce over-top or alternately, slice pork, then spoon sauce over-top. Serve with roasted potatoes.