Balsamic Pork Tenderloins

The absolute EASIEST and most delicious Roasted Pork Tenderloins recipe you’ll ever find! Ready in 30 minutes or marinade it for maximum flavor. This recipe is a keeper!

Seriously, this is the easiest pork tenderloin recipe. Your family and friends will think what a gourmet you are in the kitchen. Hey, sometimes simple is the best choice for big flavors! If you are in a hurry, it doesn’t have to be marinated but it will add more of the balsamic flavor to the meat. Make sure not to overcook pork. Pork should be cooked to 145° F. It might have a slight pink tinge (not bloody) in the middle thicker part but that is what it’s supposed to be cooked to.

FEEDING A HUNGRY CROWD?

This pork tenderloin is so basic that it can be easily doubled, tripled, quadrupled, etc… If you have a big family or are feeding a crowd, this can be a simple “go to” recipe (especially if pork tenderloins are on a special sale!).

INGREDIENTS TO MAKE BALSAMIC PORK TENDERLOINS

• Pork tenderloins, (package of 2)
• Balsamic vinegar
• Olive oil
• Dijon mustard
• Garlic cloves
• Fresh rosemary
• Fresh thyme
• Salt
• Black pepper

SUBSTITUTING HERBS

I’m not always a fan of substituting dried for fresh herbs. Sometimes the dried herbs can taste grassy on or in a recipe. For this particular recipe, it would be okay but I always prefer the taste of fresh herbs. The ratio to remember is always : 1 teaspoon dried herbs = 1 Tablespoon fresh herbs. This is because when herbs are dried, their aromatics are concentrated creating a more potent flavor.

HOW TO MAKE BALSAMIC PORK TENDERLOINS

• Preheat oven to 450° F and line a baking sheet with foil.
• Cut small slits, about 1½-inches apart in both tenderloins.
• Place a slice of garlic in each slit.
• Mix together the vinegar, olive oil, and Dijon mustard; brush liberally over each tenderloin.
• Chop the fresh rosemary and fresh thyme; add the herbs to a small bowl with the salt and pepper.
• Sprinkle the herb mixture on top of the tenderloins.
• Roast in the oven for 20 minutes or until the temperature of the pork is 145° F.
• Remove from oven and tent loosely with foil 10 minutes before cutting into 1/2-inch to 1-inch slices.

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WANT A STRONGER BALSAMIC FLAVOR? MARINATE OVERNIGHT OR FOR AT LEAST 3 HOURS

• Cut small slits, about 1½-inches apart in both tenderloins, and place a sliver of garlic in each slit.
• In a Ziploc bag, combine 4 Tbsp balsamic vinegar, 4 Tbsp olive oil, and 2 tsp Dijon mustard.
• Chop 1 Tbsp fresh rosemary and 1 Tbsp thyme leaves; add to the marinade.
• Place the tenderloins in the Ziploc and marinate overnight or for at least 3 hours.
• Take out of marinade and place on a foil lined baking sheet.
• Season with salt and pepper.
• Roast in a 450° F oven for 20 minutes, until temperature reads 145° F.
• Remove from oven and tent loosely with foil 10 minutes before cutting into 1/2-inch to 1-inch slices.

IF YOU WANT TO SERVE IT WITH TOASTED PINE NUT COUSCOUS, HERE IS MY RECIPE:

• Ingredients: Couscous, Pine nuts, Olive oil, Water or Stock, Salt.
• Preheat oven to 350° F. On a baking sheet, toast 1/4 cup pine nuts for about 5-10 minutes, stirring halfway. Remove from oven; set aside.
• For 2 (1 cup cooked) servings: In a medium saucepan, bring 1 cup water or stock to a boil, then add 1 tsp olive oil, and 1 tsp salt.
• Stir 3/4 cup couscous; cover and remove from heat.
• Let it stand for 5 minutes.
• Fluff with a fork, add the toasted pine nuts, 1 Tbsp olive oil, and taste for more salt.
• Cover again until serving to keep warm.