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.
Garlic Balsamic Crusted Pork Tenderloin
Ingredients
- 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
Instructions
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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!)
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Preheat oven to 400 degrees.
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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.
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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
| Nutrition Facts |
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Serving Size 160 g
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Amount Per Serving
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Calories 269
Calories from Fat 109
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% Daily Value*
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Total Fat 12.1g
19%
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Saturated Fat 2.7g
14%
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Trans Fat 0.1g
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Cholesterol 103mg
34%
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Sodium 562mg
23%
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Potassium 613mg
18%
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Total Carbohydrates 0.8g
0%
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*Nutrition information provided by calorie count.com, not 100% guaranteed accurate
ENJOY! Thanks for stopping by~
Carrie's Experimental Kitchen says
June 7, 2012 at 4:18 pmI love the combination of mustard and balsamic vinegar and I bet this was fantastic. Great recipe Lauren!
LaurenKellyNutrition says
June 7, 2012 at 5:15 pmThanks Carrie!! xoxo
Amee Beck Livingston says
June 15, 2012 at 2:27 amSounds delicious!!! Thank you for sharing Lauren! 🙂
Annette says
February 12, 2014 at 7:00 pmDo you have any nutrional info?
lauren says
February 12, 2014 at 10:42 pmHi Annette! I added the nutrition information at the bottom. Thanks for stopping by! I hope you like it 🙂
Janet Bradley says
April 12, 2014 at 12:38 pmCould this also be put on the grill after marinating?
lauren says
April 12, 2014 at 12:48 pmI bet these would be AMAZING on the grill Janet! Let me know how you like it 🙂
carolyn says
October 22, 2015 at 12:57 pmI just wanted to say that this is my go-to recipe for tenderloin. I’ve been using it for over a year and it is always a hit!
lauren.kelly says
October 22, 2015 at 4:31 pmOh thank you so much for telling me that Carolyn, you made my day!