Balsamic Roast Pork Tenderloins
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Total Reviews: 188
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By sivle7_350443
Pawtucket, RI
on May 08, 2006
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Nice and easy. Just keep an eye on the cooking time. It may vary for you too. Mine came out a little dry. I will def. make this again but just watch the timing. Thanks again Rachel!
By vpj1116_1163163
chesterfield, VA
on May 06, 2006
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This is a nice way to prepare pork tenderloin for company when you are short on time. The only thing omitted from the instructions is to line the baking sheet. The juices will smoke and burn at such a high temperature, and it makes a mess to clean.
By dorava1_4789503
Milwaukee, WI
on May 05, 2006
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This is so easy to make and the high oven temperature makes it quick too. The inside of the roast is very moist and flavorful. Even my 6 year old liked it (with barbeque sauce of course.
By Phoodnation
Alpharetta, GA
on April 16, 2006
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Made this for Easter brunch. Everyone raved. Even the kids went back for seconds. As Rachel would say, "Yumm Mo!" Will be making this again soon.
By gibneylinda_4555220
Guilford, CT
on April 15, 2006
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Wonderful as usual. Those that are drying it out are probably cooking way to long. Many people have the misconception that pork must be cooked to well well done to kill trichinae. Trichinae is killed at 137 degrees. I usually cook it on the pink side about 155 degrees and it is delicious, tender and moist. It took some getting used to for me as I was raised on well well done pork, but I am glad I overcame the misconception. If it makes you nervous check some of the new really good cookbooks, they will dispell your fears. This temperture may not kill other bacteria, including salmonella, and if that is of concern cook until well done (about 165 degrees but you should treat your beef the same.
By etufford_80753
st. catharines
on April 14, 2006
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Don't be scared by the high heat. This is so good.
By voaos_5308309
Burnsville, MN
on April 02, 2006
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Just made this for a dinner party and it was FANTASTIC!! Lowered the temp to 450 and cooked for 40 min then rest for 10 min. Paired with smashed red potatoes seasoned with more rosemary and thyme and you've have the perfect meal for 10!!
By Chef #839960
hawthorne, CA
on March 19, 2006
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This was extremely simple! I wish I had a little more sauce to add to the meat, though. I roasted it until my meat thermometer read 155, but it still went way past my target (160 to 174 while it was resting with the foil tent! Next time I'll know to take it out sooner or not use the foil. It was still very tasty!!!
By plague1701_e_50...
New Orleans, LA
on March 11, 2006
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By luv2cook_342069
Santa Clarita, CA
on March 10, 2006
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Rachel has done it again! This recipe is so easy and results in a moist, tender and flavorful roasted pork tenderloin. Rather than using a kitchen timer, I like to cook this cut of meat to around 160? since it continues to cook slightly while it?s resting. At this temperature, the meat is cooked through and safe to eat, but still slightly pink in the center to retain the juiciness of the tenderloin. I served the slices of pork along side Rachel?s Smashed Potatoes (part of her Meatloaf Patties, Smashed Potatoes, and Pan Gravy recipe and steamed asparagus. Delicious Meal!