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Nutritional Guidelines (per serving) | |
---|---|
270 | Calories |
10g | Fat |
10g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 270 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 3g | 14% |
Cholesterol 95mg | 32% |
Sodium 75mg | 3% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 2% |
Protein 33g | |
Calcium 56mg | 4% |
*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.
Ingredients
- 2 pork tenderloins (about 1 1/2 pounds total weight)
- Salt and pepper
- 1 to 2 tablespoons olive oil (enough to coat the skillet)
- 1/2Â cup balsamic vinegar
- 1 tablespoon plus 1 teaspoon light brown sugar (packed)
- 1 medium clove garlic (pressed)
- 2 teaspoons fresh chopped rosemary (or about 1 scant teaspoon dried)
Steps to Make It
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Trim the pork tenderloins, discarding excess fat. Scrape off the silver skin.
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Lightly sprinkle the pork tenderloins all over with salt and pepper.
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Heat the oven to 375 F. Line a baking pan (large enough to fit the tenderloins) with foil. Spray the foil lightly with nonstick cooking spray.
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Heat the olive oil in a large skillet over medium-high heat.
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When the oil is hot, add the pork tenderloins and sear, turning to brown all sides.
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Transfer the pork tenderloins to the foil-lined baking pan. If the ends of the tenderloins are very thin and tapered, fold them under and tie with a little kitchen twine to make each tenderloin a uniform size for even cooking.
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In a bowl, combine the remaining ingredients; pour into the 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 the mixture burn. Brush a little of the reduced balsamic glaze over the pork.
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Roast the pork for about 20 to 30 minutes, brushing a few more times with the 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.
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Remove the tenderloins from the oven and tent loosely with foil; let them rest for 5 minutes.Â
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Transfer the pork tenderloins to a serving platter.
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Quickly bring any glaze left back boil in a saucepan and then pour over the pork. Slice the tenderloins for serving.
Wine pairing:
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A pinot noir or syrah would pair well with the pork and balsamic glaze.
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