Balsamic Roast Pork Tenderloins

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Love Balsamic vinegar and love pork loin so thought I would give this a try. I don't know where the idea of using balsamic happened, but it doesn't really do much to the taste of the pork. After you ad your herbs and seasonings thats pretty much all you can taste. Also cooking it at 500 degrees for 20 min. is not long enough unless you want really rare pork.

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East to prepare and short cook time.
Tender and juicy with great flavor.

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This was so easy and so good. This was defintely the best meal I've prepared for the little amount of effort required. My tenderloins were already halved so I left them that way. I combined all the rub ingredients together with the balsamic and EVOO and rubbed them all in after I'd inserted the cracked garlic. It was still a little pink for my husband's taste, but I thought it was really outstanding.

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We tried this roast pork and you can't believe the tenderness and flavor. It is one of he best pork roasts we have ever had. We used dried seasonings and not fresh and it was still fantastic. We didn't use tenderloin pork but a center cut pork roast and cooked it for approximately 45 mins and it was perfect. And the aroma...well...it can't be beat.

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This recipe was very easy and wonderful. Full of flavor and very tender. Would recommend it forsure!

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The herbs were great and made the pork taste fabulous. I cooked the meat longer but dropped the temp so that it didn't dry out.

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Great tasting tenderlon! Mine didn't get as brown as the picture showed. Will use this recipe again. Had to cook 10 minutes longer to reach 140 degrees.

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Probably made this 10 times..... every single time just perfect. Easy, Fast, Excellent!

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This tenderloin recipe will convert non-believers to really desire the "other white meat"! Highly recommended!

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The flavor is fantastic. The smell will drive you crazy when it is cooking. Good thing it is ready in under 30 minutes.