Balsamic-Garlic Crusted Pork Tenderloin


I love cooking with pork tenderloins because they are cheaper cuts of meat and the recipes are often very simple.  However, I have struggled to find a good recipe that doesn’t dry out the pork.  Another Pinterest find, this recipe yielded a moist and flavorful pork tenderloin.


4-5 Garlic Cloves, Finely Minced or Crushed
2 T Balsamic Vinegar
2.5 t Coarse Salt
1/2 t Freshly Ground Pepper
2 T Olive Oil
2 Pork Tenderloins (About 1.25 lb each)


Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.  Rub the paste all over the pork.  If you have time, marinate overnight.  If not, it’s still great!

Preheat the oven to 400 degrees.  Heat oil in a large, heavy saute pan over medium-high heat.  Brown pork all over, about 4 minutes.

Transfer pan to oven.  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.  Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Kitchen Confidante


One response »

  1. Pingback: Meal Planning May 3rd-May 10th | Jenn's Art of Eating

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