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.