Balsamic Roast Pork Tenderloins
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Average Rating:
Total Reviews: 188
Showing 161-170 of 188
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By selwynlinker_19...
Charlotte, NC
on January 28, 2005
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This was a delicious, fast and simple way to try pork tenderloin! I will definitely use this recipe many times when marinating is not an option.
By nolens4_494880
Carterville, IL
on January 06, 2005
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Easy recipe to follow and great tasting! Yummy sandwiches the next day too.
By kpawluck_1029511
Windsor, CA
on January 04, 2005
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I made this roast for dinner tonight and it was fantastic. Tender, juicy and very tasty. Did not change a thing - and it was so easy to prepare.
By cheryl_rad_374063
Rochester, MI
on January 01, 2005
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I prepared this for dinner guests, and it was fabulous. I didn't even put it into the oven until my guests had arrived. Everyone asked for seconds and thirds!
By apurdy_874899
Wheaton, IL
on December 06, 2004
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Ours took much, much longer to cook in our gas oven....not sure why. Then it came out dry....still not sure. I loved the garlic tucked inside and the flavorful balsamic. Will try this again after reading how successful others were. And the tips for the apples or potatoes sounds fabulous. We do like pork roasts, so I won't give up. Rachael knows what she's doing.
By yumyum51_719263
New Jersey
on November 28, 2004
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Finally a pork tenderloin recipe that worked out well for me. Good choice to make for an easy, quick, what do I make for dinner scenario. Cooked it longer than the 20 minute time until thermometer read appropriate temp. Nice and juicy too!
By sharibuie_828112
Garland, TX
on November 23, 2004
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I have a wonderful tenderloin recipe that I marinate overnight and then grill. Didn't think it could be beat. But this is excellent and so quick and simple.
It's now one of my favorite company recipes.
By gjbrodie_1529665
Burke, VA
on November 23, 2004
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We have always been big pork tenderloin fans, but I hadn't made it in awhile and was looking for a new recipe. I thought for sure Rachael would never be able to cook tenderloin in under 30, and was surprised to find this recipe. First of all it was so easy! I had all the ingredients on hand & didn't have to run to the store like usual. (Just used dry herbs & it was still great! The garlic was very subtle and the balsamic vin. was a great combo with the spices. The key is letting the meat REST for those who said it was too pink or undercooked. The best part was the next day when we had sandwiches for lunch! Even my picky, sensory defensive 2 and 3 year old eaters ate it!
By niki562_1258377
la mirada, CA
on November 23, 2004
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This recipe was realy easy to make. It was alittle bit dry. I thought that it would be juicier. But overall my family and I liked the recipe.
By Louie's Mom
Oxford, MS
on November 16, 2004
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This recipe is a family favorite. I read other reviews that said they cooked it longer than the recommended time, but I prefer mine pink inside; it's much more tender and juicy. I've used dried herbs in a pinch--turned out fine. The balsamic vinegar adds a nice flavor. So easy and delicious!