|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These balsamic glazed pork tenderloins take just minutes to prepare. The balsamic vinegar reduction and some fresh or dried rosemary give these tenderloins remarkable flavor, and it's such a simple combination of ingredients. Use a good quality balsamic vinegar in this recipe.
Serve the pork tenderloins with potatoes or a rice dish, along with steamed broccoli or a salad.
2 pork tenderloins (about 1 1/2 pounds total weight)
Freshly ground black pepper
Nonstick cooking spray
1 to 2 tablespoons olive oil
1/2 cup balsamic vinegar
1 tablespoon plus 1 teaspoon light brown sugar, packed
1 clove garlic, pressed
2 teaspoons freshly chopped rosemary (or 1 teaspoon dried)
Gather the ingredients.
Trim pork tenderloins, discarding excess fat. Scrape off silver skin.
Lightly sprinkle pork tenderloins all over with salt and pepper.
Heat oven to 375 F. Line a baking pan (large enough to fit tenderloins) with foil. Spray foil lightly with nonstick cooking spray.
Heat olive oil in a large skillet over medium-high heat.
When oil is hot, add pork tenderloins and sear, turning to brown all sides.
Transfer pork tenderloins to foil-lined baking pan. If ends of tenderloins are very thin and tapered, fold under and tie with kitchen twine to make each tenderloin a uniform size for even cooking.
In a bowl, combine remaining ingredients; pour into hot skillet and cook, stirring to scrape up any browned pork bits, for about 2 to 3 minutes, or until reduced by about half. Don't let mixture burn. Brush some of the reduced balsamic glaze over the pork.
Roast pork for about 20 to 30 minutes, brushing a few more times with balsamic glaze mixture.
The time will vary depending on size. According to the U.S. food safety website, pork must be cooked to a minimum of 145 F. Check with an instant-read thermometer inserted into the thickest part of the largest tenderloin. Pork may still look pink when actually done.
Remove tenderloins from oven and tent loosely with foil; let rest for 5 minutes.
Transfer pork tenderloins to a serving platter.
Quickly bring any glaze left back to a boil in a saucepan and pour over pork. Slice tenderloins for serving.