BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
BALSAMIC ROASTED PORK LOIN
A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!
Provided by Melissa S.
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 3.1 g, Cholesterol 55 mg, Fat 23.4 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 5.5 g, Sodium 731.9 mg, Sugar 2.2 g
PRESSURE-COOKER BALSAMIC PORK TENDERLOIN
This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. -Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.,
Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
BALSAMIC PORK ROAST TENDERLOIN
Decadent addition to any tenderloin..... and guests with believe how simple it is to make! This dish is a staple in my home..... enjoy! ***
Provided by MizPHOENIXX87
Categories Meat
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°.
- With a tenderizing mallet, proceed to tenderize pork loin thoroughly - making effort to really work the tougher portion.
- Finely dice garlic and rosemary, then put into small bowl. Add in seasonings and olive oil, mixing to make into paste.
- Press paste firmly onto all sides of the tenderloin.
- In large, oven - proof skillet, add 1 Tbsp olive oil over med- high heat. Add tenderloin, and brown all sides (will take roughly 10min) There will be browned bits stuck to bottom of pan, do not worry about that- its essential to the sauce.
- Transfer to oven and roast for 12 min (or until temp is 165°- keeping in mind though that after removed from oven the meat will continue to cook.) ****I usually will remove any meats im cooking based on temp roughly 4-5° before my desired temp).
- Remove pork from pan and set aside.
- Set pan over high heat and add balsamic vinegar and beef stock- using a wooden spoon to scrape up the baked on browned bits on bottom of pan. Bring this to a boil, and cook until reduced by half, making sure to stir frequently. It will only take about 5 minute.
- Turn off heat, and whisk in butter.
- Serve spooned over the sliced pork tenderloin.
- Dish is excellent with roasted baby potatoes, steamed green beans/ asparagus and/ or salad.
- ENJOY! ***.
Nutrition Facts : Calories 333.2, Fat 15.8, SaturatedFat 4.8, Cholesterol 118.3, Sodium 2559.7, Carbohydrate 8.5, Fiber 0.6, Sugar 4.8, Protein 36.3
ROASTED BALSAMIC PORK TENDERLOIN
Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win.
Provided by Budgiegirl
Time 4h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
- Refrigerate at least 4 hours up to 24 hours.
- Preheat the oven to 475.
- Spray a small roasting pan with nonstick spray.
- Remove the tenderloin from the marinade, discard the marinade.
- Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
- Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
- Transfer to a carving board, let stand 10 minutes.
- Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.
Nutrition Facts : Calories 210.5, Fat 9.9, SaturatedFat 2.6, Cholesterol 74.8, Sodium 286.4, Carbohydrate 4.8, Fiber 1.8, Sugar 0.4, Protein 25.7
BALSAMIC ROAST PORK TENDERLOINS
Courtesy of the Food Network. This wonderful, tender piece of pork is balanced perfectly when stuffed with fresh garlic and smothered in balsamic vinegar, olive oil, fresh herbs and roasted to perfection.
Provided by CHILI SPICE
Categories Pork
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp knife.
- Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse slivered garlic into the holes. Combine steak seasoning blend or coarse salt and cracked black 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.
Nutrition Facts : Calories 301.9, Fat 12.6, SaturatedFat 3.2, Cholesterol 132.7, Sodium 108.1, Carbohydrate 1.9, Fiber 0.1, Sugar 1, Protein 42.3
More about "balsamic pork roast tenderloin recipes"
EASY ROASTED PORK TENDERLOIN - PRIMAVERA KITCHEN
From primaverakitchen.com
3.5/5 (267)Calories 260 per servingCategory Dinner
- Heat olive oil in an oven-safe skillet on medium-high heat. Heat for about 1 minute. Sear the pork loin on the sides until a brown crust forms. It should be 1 minute each side. Set aside.
OVEN ROASTED PORK TENDERLOIN WITH BALSAMIC GLAZE
From cookincanuck.com
4.8/5 (12)Total Time 40 minsCategory EntreesCalories 165 per serving
BALSAMIC GLAZED ROAST PORK
From davidlebovitz.com
INSTANT POT BALSAMIC PORK TENDERLOIN - CREME DE LA …
From lecremedelacrumb.com
BALSAMIC PORK LOIN {OVEN BAKED} - SPEND WITH PENNIES
From spendwithpennies.com
EASY BALSAMIC ROASTED PORK TENDERLOIN | DIETHOOD
From diethood.com
CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE
From skinnytaste.com
BALSAMIC PORK TENDERLOIN
From eatingwell.com
BAKED PORK TENDERLOIN | EASY PORK TENDERLOIN RECIPES, PORK LOIN …
From pinterest.com
WHAT TO DO WITH LEFTOVER PORK ROAST: 15 EASY IDEAS
From allrecipes.com
PORK PICCATA + VIDEO | KEVIN IS COOKING
From keviniscooking.com
SLOW COOKER BALSAMIC GLAZED PORK LOIN
From butterwithasideofbread.com
NICO'S STUFFED PORK LOIN WITH ROASTED APPLE SAUCE
From rte.ie
BALSAMIC GLAZED PORK TENDERLOIN RECIPE
From thespruceeats.com
BEST BALSAMIC ROAST PORK TENDERLOINS RECIPES | QUICK AND EASY
From foodnetwork.ca
BALSAMIC GLAZED PORK TENDERLOIN | VALERIE'S KITCHEN
From fromvalerieskitchen.com
BALSAMIC PORK TENDERLOIN | RECIPE FROM YOUR HOMEBASED MOM
From yourhomebasedmom.com
PORK TENDERLOIN WITH CREAMY PAN SAUCE RECIPE | HELLOFRESH
From hellofresh.com
THE LEAN PORK ROAST TO USE IN PLACE OF PRIME RIB
From tastingtable.com
SLOW COOKER PORK ROAST | SLOW COOKER PORK ROAST, EASY PORK LOIN …
From pinterest.ca
ROASTED BALSAMIC PORK TENDERLOIN + VIDEO (PLUS SHEET PAN VEGGIES!)
From carlsbadcravings.com
BALSAMIC ROAST PORK TENDERLOINS RECIPE | NEWS365.CO.ZA
From news365.co.za
You'll also love