Balsamic Roast Pork Tenderloins

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I'm sorry to say but this it was terrible. Pork needs to be pan seared first to make it brown. It was gray & yucky. I was disappointed, especially bc I usually like her recipes. :(

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Wonderful flavor, moist and beautiful to plate. Simple dinner with wonderful results.

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Anyone who enjoys pork...chops/roasts etc. ... put this recipe and cooking techniques into your recipe book.
My entire family has enjoyed the flavors and textures. Volunteered to cook recipe for local fundraiser...servng sliced pork on sourdough rolls.
Conclusion...I learned that my taste buds were not isolated.
Annie, Fremont, CA

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Agree with reviewer below - for the amount of effort involved this is a great recipe. I'm always looking for main courses I can make for a crowd, with minimal stress. I used a rimmed baking sheet lined with foil, and did 3 tenderloins instead of 4. I reduced the balsamic to thicken it as suggested. I skipped the herbs this time since I wasn't sure they would go with my side of sauerkraut, and I forgot to salt the tenderloins! The meat (unsliced ended up sitting under foil for an hour until we were ready to eat. Despite all this it came out great. I cooked the tenderloins longer than 20 min, till about 150 degrees (intended to pull out earlier but they were still very slightly pink and moist. I didn't have problems with smoking. I couldn't really taste the balsamic, but it gave the meat a very nice appearance, without the hassle of searing.

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This pork tenderloin is terrific! It was easy, moist and flavorful. This was just for a family dinner, but I would make this for guests. I put the rub on in the morning, and cooked it for dinner, so the marinating time may have contributed to the flavor. I also used maple infused balsamic and blood orange olive oil, and the pork had a nice subtle, sweet flavor that worked well with the herbs and salt. I went very light on the salt and herb rub. The 500 degree oven temp was fine, no burning, and I used a disposable pan as someone else had suggested just in case. I also threw cut yellow squash and cut up potatoes in the pan, which extended the cooking time by about 5 minutes, but paid off in a big way. The veggies in the pan might also help with the burning, as they soak up the pork juice instead of having it burn on the pan.

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This was a great recipe! I don't really understand the other reviews. I cooked mine to about 155 degrees (I prefer 140s but wasn't keeping track and it was very moist, not dry at all. There was no smoking in my oven either (I only did 1 tenderloin though, not 4 and while I didn't give it 5 stars b/c it is not the most amazing pork I have ever had, for the amount of prep & cook time and pretty much always having the ingredients on hand, it was pretty awesome! Served w/ red potatoes & asparagus, can roast all in the same oven which is great. Will definitely make again.

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Great recipe. Quick, easy, and very flavorful. Had all ingredients on hand, which is always a plus.

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Some people should read the recipe before they criticize it. It says EITHER the salt/pepper or the steak seasoning not both. It was a really nice recipe and easy enough to throw together when you don't have a lot of time. I served them with baby roasted potatoes and steamed broccoli. My oven was on the fritz so I had to do it in my convection oven and it will only go to 450 degrees. I had no smoking, so I would suggest you lower the temp. Or do it on the BBQ.

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Wow, wow, wow.... The tenderloin is delicious and tender... BUT all of the smoke!! My goodness, I don't think my house is going to stop smelling like burnt balsamic vinegar for days!! It is cold her in MO and I have had to open all of the windows on the first floor and both garage doors, just to keep it from being over-whelming and setting off the alarms. The pork tastes good, but I will never make this in my oven again. This is a grill only recipe for me. :/

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PLEASE line your baking sheet with aluminum foil before baking! It starts smoking as soon as it hits the oven. It really has a good taste. I used dried rosemary and dried thyme instead of fresh. My only problem came in the steak seasoning. It made my meat a little too salty. Next time, I will just use salt and pepper. I let it cook an extra 15 minutes at 375 and it was cooked perfectly and still juicy.