Balsamic Roast Pork Tenderloin
- 1-1.5 pounds pork tenderloin
- 1 tablespoons balsamic vinegar (or a little more, depending on size of tenderloin)
- 1 tablespoons extra-virgin olive oil (or a little more, depending on size of tenderloin)
- 2 cloves garlic, cracked
- Steak seasoning blend or coarse salt and black pepper
- 1 sprigs fresh rosemary leaves stripped and finely chopped (can use dried herbs instead)
- 1 sprigs fresh thyme, leaves stripped and finely chopped (can use dried herbs instead)
Preheat oven to 500 degrees F. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife. Place tenderloin on a nonstick cookie sheet with a rim, lined with foil. Coat tenderloins in the balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes. Let meat rest, transfer to a carving board, slice and serve.
Servings: 2 with 1 lb. tenderloin... Make 2 for family of four!
Time to Prepare: 5 minutes prep, 20 minutes cook
Submitted By: Erin
Original Source: Adapted from Rachael Ray on Food Network website
Opening the oven after cooking this at 500 degrees always sets off our smoke alarm ... Beware!
Also, for those of you with kiddos who actually eat what you cook for the family, maybe try making two tenderloins (or a larger one).