Tuesday, January 31, 2012

Balsamic Roast Pork Tenderloin

So we made our trip to the snow...a long 6 hour drive and we pull in to the cute little town to find VERY little snow :(   The kids were pretty disappointed, but we made the best of it!  I don't really know what I was thinking, I mean we're in the middle of a super dry winter!  Oh well, it was fun to explore Big Bear and just have a nice relaxing time with my family.
I made this pork tenderloin a couple of weeks back and it was quick and easy!  The flavor was wonderful, probably because of all the garlic, but we're HUGE fans of garlic in this house!
I'd say this was prepped and baked in about 30 minutes!  I served some orzo on the side and it made a yummy dinner.



  • 4 1/2 lbs. pork tenderloins {I just used 2 lbs., one package with 2 tenderloins in the package}
  • 4 Tbsp. balsamic vinegar
  • 4 Tbsp. extra virgin olive oil
  • 8 cloves garlic, cracked
  • coarse salt and freshly cracked black pepper or steak seasoning
  • 1 Tbsp. fresh rosemary, finely chopped
  • 1 Tbsp. fresh thyme, finely choppped
  Preheat oven to 500 degrees.  Trim any connective tissue from the tenderloins with a sharp thin knife.  Place tenderloins on a nonstick baking sheet with a rim.  Coat the tenderloins with the balsamic vinegar, rubbing vinegar into meat.  Drizzle tenderloins with olive oil, just enough to coat.  Cut small slits into meat and insert chunks of the cracked garlic cloves.  Combine salt and pepper {or steak seasoning} with the rosemary and thyme and rub meat with the blend.  Roast in hot oven for 20-30 minutes.  Let meat rest, transfer to carving board, cut meat and serve.


  1. I'm always looking for new marinades...and this looks simple and delicious!

    1. Hi Lizzy....Yes, it's a very simple marinade and is now one of my favorites!
      Have a great day!



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