This delicious Garlic Balsamic Crusted Pork Tenderloin will blow your mind. Once you make it it will become your new favorite dish and is so easy to make with just a few simple ingredients.
I love just about anything balsamic. So this was no surprise how fantastic this delicious pork tenderloin 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.
This garlic balsamic tenderloin would be prefect along side my Spicy Cornbread Stuffed with Cheese, Cranberry Apple Salad and my Balsamic Glazed Green Beans with Cranberries and Almonds.
Why You Should Make This Garlic Balsamic Pork Tenderloin
This is one of those dishes that look fancy but it's really simple to make. This garlic balsamic pork tenderloin has a beautiful presentation and is always a crowd pleaser.
Garlic Balsamic Pork Tenderloin is low carb, gluten free, sugar free and loaded with protein. The ingredients for this recipe are all easy to find in your local grocery store and are all wholesome and clean.
This delicious recipe will be ready in just 30 minutes which makes it perfect for entertaining as well as one of those crazy busy weeknights.
I highly recommend using a meat thermometer any time you cook pork. It can be really helpful to know when its fully cooked through. You need to place the thermometer in the thickest part of the pork for the most accurate reading.
The temperature should read between 145 and 160 degrees F to ensure it's done cooking. The meat should be slightly pink, tender and juicy, if it is tough and completely white, most likely it is overcooked.
Garlic Balsamic Crusted Pork Tenderloin
- 2-3 garlic cloves finely minced or crushed
- 2 Tablespoons balsamic vinegar
- ½ teaspoon ground mustard
- 1 teaspoon coarse salt
- ¼ 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).