Balsamic Roast Pork Tenderloins

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 8 cloves garlic, cracked
  • Steak seasoning blend or coarse salt and black pepper
  • 4 sprigs fresh rosemary leaves stripped and finely chopped
  • 4 sprigs fresh thyme, leaves stripped and finely chopped
Directions

Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.6 212
Not one of her better creations! item not reviewed by moderator and published
DELICIOUS. When using Vinegar as a key ingredient let it marinate over night. I had to cook it for an additional 10 minutes at 500F but it came out juicy and delicious!!!! item not reviewed by moderator and published
Not bad, but I skipped the embedded garlic. It's a chefy trick that never tastes as good as you'd think, and often tastes plain bad. It was 100 degrees after 20 min, I had to go for 40. It also smoked like the devil at 500 degrees in a conventional oven, so I reduced it to 450 after the first 20 min. I also made a cream pepper sauce. Otherwise, there's no way it would have been as tasty as a southern fried pork chop. This is convenient if you're cooking for a group of friends, that's about it. item not reviewed by moderator and published
I agree this couldn't be easier, so if that's you main criteria for preparing it- you won't be disappointed. The reason I didn't give it a higher rating was related to taste. It was indeed moist, but other than the herb coating it seemed rather plain...it needs a sauce or something to jazz it up alongside. item not reviewed by moderator and published
I followed the recipe using other reviewers suggestions, the balsamic glaze, and 400 degree oven. The garlic flavor does not infuse the meat as Rachel claims. The pork had no flavor, the garlic did not roast as she claimed and bites of chunked garlic was not pleasant. The dish was surprisely blah. We will not be serving this again. item not reviewed by moderator and published
This was good but not amazing. I cooked one tenderloin but it was 1.5 lbs so I continued cooked it at 500 for 25 minutes. I found the balsamic didn't do much, other than burn the heck out of my pan (will use foil next time or lower temp), since it was thin and mostly ran off, but the seasoning was tasty and added kick. Another reviewer mentioned using balsamic glaze instead and I will try that next time, as it seems that would stick better. item not reviewed by moderator and published
She continually touches the pork and then touches everything else in the kitchen. item not reviewed by moderator and published
I will admit I am not a RR fan. I think she drinks too much caffeine! :-) However, based on the reviews I thought this recipe sounded interesting and served it at a recent party. I followed the recipe except used Balsamic glaze instead of the Balsamic vinegar it called for and based on reviews I lowered the temp to 400 and used a meat thermometer til it registered 145 took it out of the oven and let is rest and come up to 160 before slicing and serving. It was a perfect light pink throughout, not over cooked, nice and moist! I got rave reviews from our guests and requests for the recipe. So I'm going to guess it was good, unfortunately it was all gone by the time I got myself a plate! I guess I will have to make it again for dinner one night this week so I can finally try it! item not reviewed by moderator and published
This was very moist and tasty. I cut a whole pork loin in half and cooked that instead. I did put everything on the loin and then put in the fridge for a few hours. I cooked mine on 375 on convection roast for about 30 minutes then changed to bake at 3.25.. it took about 45 minutes to cook. I did use a oven thermometer and pulled it our when it reached 140 and let rest. I served this with sweet potatoes and pan seared edamame. will for sure make again as my whole family really liked this. item not reviewed by moderator and published
Made this for the family and it was very easy and full of flavor. I will also try with a beef roast and steak. Yummy! item not reviewed by moderator and published
After Rachael's recommended time, the internal temp was 100 degrees - ended up having to increase time by 15 minutes to get to 145. Burned on to the pan sooooo bad that I will probably have to throw away one of my favorite and expensive cookie sheets! Sorry, Rachael, but a thumbs down on this one! item not reviewed by moderator and published
After Rachael's recommended time, the internal temp was 100 degrees - ended up having to increase time by 15 minutes to get to 145. Burned on to the pan sooooo bad that I will probably have to throw away one of my favorite and expensive cookie sheets! Sorry, Rachael, but a thumbs down on this one! item not reviewed by moderator and published
I too am not a huge RR fan but thought this looked interesting. My only issue was the balsamic vinegar was so thin it ran right off the meat...so when I saw you mentioned glaze, I'm intrigued. Where do you get balsamic glaze? item not reviewed by moderator and published

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