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!
Servings: 6
Ingredients
- 2 ½ lbs pork tenderloins, (package of 2)
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- 1-2 garlic cloves, slivered
- 2 Tbsp fresh rosemary
- 2 Tbsp fresh thyme leaves
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- 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 ½-inch to 1-inch slices.
Notes
- For a stronger Balsamic vinegar taste: Cut small slits, about 1 1/2-inch intervals apart, 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.
- Make more: This recipe can easily be doubled, tripled, etc...
- Substitute with dried herbs: dried rosemary and dried thyme, 1 tsp dried=1 Tbsp Fresh (dried herbs are more potent than fresh)