Balsamic Roast Pork Tenderloins

Course: Dinner, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 299kcal

Balsamic roast pork tenderloins is a delicious and elegant dish that's perfect for a special occasion or a dinner party. The dish typically features juicy and tender pork tenderloins that are roasted with a sweet and tangy balsamic glaze. The glaze is made with balsamic vinegar, honey, garlic, and herbs and spices, which creates a rich and flavorful coating on the pork. Balsamic roast pork tenderloins are often served with a side of vegetables, such as roasted potatoes or green beans. Some typical remarks people make about balsamic roast pork tenderloins include:"This pork is so tender and flavorful!""The balsamic glaze is the perfect combination of sweet and tangy.""The pork is perfectly cooked and not at all dry.""The herbs and spices really elevate the dish.""This dish is perfect for a dinner party or special occasion.""I love how easy it is to make such an impressive dish.""The balsamic glaze would be great on other meats too.""It's a great way to switch up traditional pork recipes."

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US Customary - Metric

Ingredients

▢ 4 ½ pounds pork tenderloins 2 packages with 2 tenderloins in each package
▢ 4 tablespoons balsamic vinegar
▢ 4 tablespoons extra-virgin olive oil
▢ 8 cloves garlic cracked
▢ Steak seasoning blend or coarse salt and black pepper
▢ 4 rosemary sprigs fresh leaves stripped and finely chopped
▢ 4 sprigs thyme fresh leaves stripped and finely chopped

Instructions

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.

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