This pork tenderloin will blow your mind. Once you make it it will become your new favorite dish.
I love just about anything balsamic. So this was no surprise how fantastic it came out. I am a little kooky about making sure meats are cooked thoroughly, so I continued to make sure the internal temperature was at least 160 degrees all throughout the loin. It was juicy and tender and full of flavor. I will definitely be making this again, probably put it on the grill next time!
There are so many pork loin recipes out there, but this one is quick and easy. I paired this with steamed spinach and roasted potatoes. I think so many different side dishes would be wonderful with this pork. Use your imagination! This one will definitely stay on my rotation, the family LOVED it.
- 2-3 garlic cloves finely minced or crushed
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon ground mustard
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil for marinade
- 1 pork tenderloin about 1¼ pounds
- 1 tablespoon olive oil for saute
- fresh parsley to top
- Stir together garlic, balsamic vinegar, mustard, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. (I like to do this in the morning and keep in the fridge until dinner time!)
- Preheat oven to 400 degrees.
- Heat oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20-30 minutes (depending on your oven). Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing. Top with fresh parsley (optional).
inspired by Dainty Chef
Serving Size 160 g
Amount Per Serving
Calories from Fat
% Daily Value*
*Nutrition information provided by calorie count.com, not 100% guaranteed accurate
ENJOY! Thanks for stopping by~