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Balsamic Roast Pork Tenderloins Recipe

Balsamic Roast Pork Tenderloins

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (188)

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Average Rating:

Total Reviews: 188

Showing 141-150 of 188

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  • on April 08, 2005

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    took no time at all and came out really juicy and tasty

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  • on April 07, 2005

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    I cooked it 5 mins. more and then let it rest. It was Juicy and Fab! thanks, rachael

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  • on March 31, 2005

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    Made this recipe for Easter dinner and it was superb..Everyone just raved about it..Had more time than 30 min. so we marinated the pork a little longer and the flavor was exceptional..Have tried many of Rachel's recipes to our delight and will continue to make more..THANK YOU.

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  • on March 30, 2005

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    Easy and elegant!

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  • on March 22, 2005

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    very tasty- pairs well with roasted vegetables

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  • on March 21, 2005

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    I made this recipe for my family & the pork was so tender it melted in your mouth & we loved the flavor. Didn't have fresh herbs so used dry - think next time I will try it with Greek Seasoning. My husband it not much for left overs but I didn't use all the pork the first night & re requested I make the same recipe the next night! Thanks Rachel, I love your show!!

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  • on March 15, 2005

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    Very easy to prepare and is EXCELLENT in taste and tenderness. Mandy, Englewood,Fl

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  • on March 02, 2005

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    This recipe was very tasty and fresh. Definitely use the fresh herbs. My husband loved it. It's easy to make, just 20 minutes. This is a keeper.

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  • on March 01, 2005

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    The balsamic flavor for the pork is excellent. I am going to use it as a marinade ahead of time. However, you have to remember that your cooking time will vary depending on the type of pork [loin] you use and the thickness of the meat. Often, for faster roasted pork dishes, I'll use pork ribs. The meat is thin so it cooks quick. The oil will sear in the flavors. And most guys like myself really love ribs. Albeit, I have not tried this specific recipe with pork ribs, but I have tried other roasted pork recipes from FoodTV using ribs. I think the next time I make this that I will try it as ribs.

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  • on March 01, 2005

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    I am planning to try this recipe this week. I can tell it will be great. No matter what doneness you prefer (well, to a point always tent your meat with foil for 15-20 minutes. Stays warm and juicy. It also gives you time to finish your vegetables etc. and everything is easy to put on the table at the same time then. Like the woman before said....an excellent tip for cooking. Carolyn, Ontario Canada

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