These balsamic glazed pork tenderloins take just minutes to prepare. The balsamic vinegar reduction and some fresh or dried rosemary give these pork 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
- 1 to 2 tablespoons olive oil, enough to coat the skillet
- Salt and pepper
- 1/2 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
- Trim the pork tenderloins, discarding excess fat. Scrape off the silver skin.
- Lightly sprinkle the pork tenderloins all over with salt and pepper.
- 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.
- Heat the olive oil in a large skillet over medium-high heat.
- When the oil is hot, add the pork tenderloins and sear, turning to brown all sides.
- 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.
- 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.
- 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, but the pork should be cooked to at least 145 F.* Check with an instant-read thermometer inserted into the thickest part of the largest tenderloin.
- Remove the tenderloins from the oven and tent loosely with foil; let them rest for 5 minutes.
- Transfer the pork tenderloins to a serving platter.
- Quickly bring any glaze left back boil in a saucepan and then pour over the pork. Slice the tenderloins for serving.
*According to the U.S. food safety website, pork must be cooked to a minimum of 145 F. A food thermometer is the best way to be sure, since pork may still look pink when actually done.
- A pinot noir or syrah would pair well with the pork and balsamic glaze.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|