BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
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 ROASTED PORK LOIN
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
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 ROAST PORK TENDERLOINS
Courtesy of the Food Network. This wonderful, tender piece of pork is balanced perfectly when stuffed with fresh garlic and smothered in balsamic vinegar, olive oil, fresh herbs and roasted to perfection.
Provided by CHILI SPICE
Categories Pork
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp knife.
- Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse slivered garlic into the holes. Combine steak seasoning blend or coarse salt and cracked black 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.
Nutrition Facts : Calories 301.9, Fat 12.6, SaturatedFat 3.2, Cholesterol 132.7, Sodium 108.1, Carbohydrate 1.9, Fiber 0.1, Sugar 1, Protein 42.3
BEST BALSAMIC MARINATED PORK TENDERLOIN
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
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
ROAST PORK LOIN WITH BALSAMIC, DIJON & THYME RECIPE - (4.8/5)
Provided by chelseausm
Number Of Ingredients 8
Steps:
- Pat the pork loin dry with paper towels. Whisk together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper and thyme in a small bowl and smother all over the pork loin. Let it sit for at least 20 minutes (or longer in the refrigerator) as you preheat your oven or grill. Oven preparation: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in deep sided sauté or roasting pan. Sear on all sides, about 3-4 minutes per side. Place in oven and roast for 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing. Grill preparation: Preheat the grill to medium high heat. If desired, use a cast iron pan, but you can also prepare this directly on the grill grates. Sear the pork loin on all sides, about 3-4 minutes per side. Continue to grill, rotating periodically, for about 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing.
JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME
I had fun playing in the kitchen last night, and I think I've come up with a real winner! It was VERY juicy, tender, slightly sweet and flavorful! And so easy to make! Hope you enjoy it as much as we did! *You can also use a small pork loin roast, also. **Don't be fooled by my lengthy directions, this is easy-peasy. I always just try to keep in mind that there are newbie cooks and try to help by describing everything I can to help.
Provided by Wildflour
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
- Season all sides with salt and pepper to your own taste.
- Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
- Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
- Remove pork from pan and set on a plate.
- Turn down heat to medium, and add the balsamic vinegar.
- Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
- Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
- Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
- Turn heat off.
- Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
- Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
- Sprinkle with half the garlic powder, (1/4 teaspoons also).
- Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
- Now season the top the same way.
- Pour remaining glaze over pork.
- Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
- Place in oven and roast for 30-35 minutes. (35 if slightly larger).
- Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
- This gives you time to heat up that corn or green beans!
- Remove pork from baking dish to platter, slice and plate.
- Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
- And serve! :).
- *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).
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