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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 247 | ||
| Calories from Fat 114 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 74mg | 3% | |
| Potassium 548mg | 15% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 31.1g | 62% | |
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Balsamic Pork Tenderloin
By: Marie
Dec 13, 2004
Garlic is tucked in slits, then the pork tenderloin is coated with balsamic vinegar and olive oil and rubbed with a mixture of rosemary, thyme and salt and pepper. Excellent dish.
SERVES 6
Ingredients
- 2 lbs pork tenderloins
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- salt and pepper
- 1/2 teaspoon dried rosemary, finely chopped
- 1/2 teaspoon dried thyme
Directions
1
Preheat oven to 500°.2
Cut slits in pork tenderloin and insert slices of garlic.3
Combine balsamic vinegar and olive oil and rub into meat.4
Place in a baking dish.5
Combine salt, pepper, rosemary and thyme and rub on pork.6
Roast in oven for 20 minutes or until cooked through.7
Remove from oven and let meat rest for 10 minutes, covered with foil.8
Slice and serve.
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Featured Reviews for This Recipe
From: evewitch
On Oct 26, 2007
The flavor of this was wonderful. I was extremely surprised at how much the garlic came through. I would have awarded 4 to 5 stars for flavor. However, I would have been at about 2 for frustration level. This took closer to an hour to cook, even at 500 degrees. I realize that the directions say "until cooked through," but there is a huge difference between 20 min. and an hour to a hungry family.
From: *666*
On Mar 9, 2005
This recipes is to die for! You must try this especially if you like balsamic vinegar, rosemary and thyme! It is so simple that it can be done on a weekeday but it tastes like you've been cooking all day. I was nervous with the high temp but honestly it comes out perfect, tender, moist and wonderful on the outside. I did cook it at 475 as my porkloin was 1.5 pounds. Also I did not line my pan with foil, it was not pretty to clean lol! We will be making this often thanks for sharing this great recipe.
From: chia
On Feb 26, 2005
this is a very quick easy way to prepare tenderloin, no marinating involved. i roasted mine at 475 in convection mode and followed the recipe. juicy and tender with a nice crunchy exterior.
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