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
Watch how to make this recipe

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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4.6 213
Not one of her better creations! item not reviewed by moderator and published
This was delicious, but NO WAY it was ready after 20 minutes.  Double the cooking time. 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
Made this tenderloin tonight and my husband said "Restaurant Quality" mmmmmmmmmm! I think this statement speaks for itself! Was very easy. I lowered the oven to 475 degrees and roasted for 20 minutes.... Juicy and very flavorful! I will be making this again during the school year since it is quick, healthy and delicious. item not reviewed by moderator and published
Delicious and super easy. Set oven temp to 475 and used a pyrex instead of a cookie sheet. Used minced garlic and combined in herb spread, instead of whole cloves. Cooked for 20 min and then let it rest for 30 min. Hubby loved it and will def make again. item not reviewed by moderator and published
I made this exactly as it was written, but 20 minutes in the oven was far too long. The pork was overcooked. Also, the balsamic rub made a mess of my nonstick cookie sheet. I would make this again, but would cook it only 15 minutes, and line the pan with foil. item not reviewed by moderator and published
First - thank God I read the reviews. I lowered the temp to 475* and kept the cooking time the same. I have a new oven so - I have to believe- the temp is correct. I love the recipe and the taste is outstanding! This is by far the best pork tenderloin I have eaten. The family loved it! But it was overcooked. Next time I will cook it for 15 minutes @ 475* and let it stand for 30 minutes or more (very important). I will be doing this meal again! If becomes too rare for some (my wife who loves everything burnt and crispy) then I would simply put the sliced meat back in the juices and wrap in aluminum foil with the drippings and give it another 5 minutes in a preheated oven @ 350*. item not reviewed by moderator and published
This was an incredible find! I had purchased the tenderloin, having no idea how I was going to prepare it. I stumbled on Rachael's recipe and could not be more pleased. Like several other people commenting, I did not have fresh rosemary or thyme on hand, but the balsamic, olive oil, Montreal steak seasoning, and garlic cloves were perfect. I added a touch of honey, too. It was wonderfully moist, and, most important, absolutely delicious. And the whole thing took less than 30 minutes, not including the time it took to preheat my tiny oven!! Thanks, Rachael!! item not reviewed by moderator and published
Made this last night with pork shoulder instead. I adjusted the seasoning to the amount of meat. It was delicious & flavorful! My husband loved it. It was quick & easy to make, perfect for a weeknight meal. Will try this with steak next time. item not reviewed by moderator and published
Yummo!!!! item not reviewed by moderator and published
So tasty and quick. I seared the meat first about 2-3 minutes on each side and then added the balsamic, herbs, and the garlic. We had oven roasted vegetables (bell pepper, tomatoes, zucchini, yellow squash, and potatoes. Fantastic meal! item not reviewed by moderator and published
easy, delicious,and quick-we made a salad topped with the sliced pork, crasins, roasted almonds, cesear dressing and canned sweet Yams. item not reviewed by moderator and published
Whoever was the one from Woodbury that said this was grey and yucky...Did you have your oven on???? Nothing at 500 degrees would be grey. I have been using this recipe for over a year now and will never make tenderloin any other way. Super easy and perfect every time!! item not reviewed by moderator and published
So tasty, quick, and easy. Came out perfect after 20 min. I served it with sauteed mushrooms and rainbow chard and creamy Parmesan polenta. item not reviewed by moderator and published
I tried this tonight with pork shoulder steaks...very, very tasty. I didn't have garlic cloves, but used jarred minced garlic and rubbed it into the slits and on the steaks. I didn't have fresh thyme or rosemary and used steak seasoning and crushed my dried thyme...no rosemary, but didn't need it. Will def make this again. item not reviewed by moderator and published
Absolutely delicious!!! Simple-what am always looking for- and tasty! item not reviewed by moderator and published
This was recipe was great....simple and super delicious. Pork came out with a beautiful crust, and was moist and delicious. item not reviewed by moderator and published
I'm sorry to say but this it was terrible. Pork needs to be pan seared first to make it brown. It was gray & yucky. I was disappointed, especially bc I usually like her recipes. :( item not reviewed by moderator and published
Wonderful flavor, moist and beautiful to plate. Simple dinner with wonderful results. item not reviewed by moderator and published
Anyone who enjoys pork...chops/roasts etc. ... put this recipe and cooking techniques into your recipe book. My entire family has enjoyed the flavors and textures. Volunteered to cook recipe for local fundraiser...servng sliced pork on sourdough rolls. Conclusion...I learned that my taste buds were not isolated. Annie, Fremont, CA item not reviewed by moderator and published
Agree with reviewer below - for the amount of effort involved this is a great recipe. I'm always looking for main courses I can make for a crowd, with minimal stress. I used a rimmed baking sheet lined with foil, and did 3 tenderloins instead of 4. I reduced the balsamic to thicken it as suggested. I skipped the herbs this time since I wasn't sure they would go with my side of sauerkraut, and I forgot to salt the tenderloins! The meat (unsliced ended up sitting under foil for an hour until we were ready to eat. Despite all this it came out great. I cooked the tenderloins longer than 20 min, till about 150 degrees (intended to pull out earlier but they were still very slightly pink and moist. I didn't have problems with smoking. I couldn't really taste the balsamic, but it gave the meat a very nice appearance, without the hassle of searing. item not reviewed by moderator and published
This pork tenderloin is terrific! It was easy, moist and flavorful. This was just for a family dinner, but I would make this for guests. I put the rub on in the morning, and cooked it for dinner, so the marinating time may have contributed to the flavor. I also used maple infused balsamic and blood orange olive oil, and the pork had a nice subtle, sweet flavor that worked well with the herbs and salt. I went very light on the salt and herb rub. The 500 degree oven temp was fine, no burning, and I used a disposable pan as someone else had suggested just in case. I also threw cut yellow squash and cut up potatoes in the pan, which extended the cooking time by about 5 minutes, but paid off in a big way. The veggies in the pan might also help with the burning, as they soak up the pork juice instead of having it burn on the pan. item not reviewed by moderator and published
This was a great recipe! I don't really understand the other reviews. I cooked mine to about 155 degrees (I prefer 140s but wasn't keeping track and it was very moist, not dry at all. There was no smoking in my oven either (I only did 1 tenderloin though, not 4 and while I didn't give it 5 stars b/c it is not the most amazing pork I have ever had, for the amount of prep & cook time and pretty much always having the ingredients on hand, it was pretty awesome! Served w/ red potatoes & asparagus, can roast all in the same oven which is great. Will definitely make again. item not reviewed by moderator and published
Great recipe. Quick, easy, and very flavorful. Had all ingredients on hand, which is always a plus. item not reviewed by moderator and published
Some people should read the recipe before they criticize it. It says EITHER the salt/pepper or the steak seasoning not both. It was a really nice recipe and easy enough to throw together when you don't have a lot of time. I served them with baby roasted potatoes and steamed broccoli. My oven was on the fritz so I had to do it in my convection oven and it will only go to 450 degrees. I had no smoking, so I would suggest you lower the temp. Or do it on the BBQ. item not reviewed by moderator and published
Wow, wow, wow.... The tenderloin is delicious and tender... BUT all of the smoke!! My goodness, I don't think my house is going to stop smelling like burnt balsamic vinegar for days!! It is cold her in MO and I have had to open all of the windows on the first floor and both garage doors, just to keep it from being over-whelming and setting off the alarms. The pork tastes good, but I will never make this in my oven again. This is a grill only recipe for me. :/ item not reviewed by moderator and published
PLEASE line your baking sheet with aluminum foil before baking! It starts smoking as soon as it hits the oven. It really has a good taste. I used dried rosemary and dried thyme instead of fresh. My only problem came in the steak seasoning. It made my meat a little too salty. Next time, I will just use salt and pepper. I let it cook an extra 15 minutes at 375 and it was cooked perfectly and still juicy. item not reviewed by moderator and published
While yes this recipe was fast and easy. It completely lacked flavor. Sorry - just not a good one folks. item not reviewed by moderator and published
Delish!!! Very flavorful item not reviewed by moderator and published
I've tried many different pork tenderloin recipes but this is my family's favorite. I don't mind because it is so easy to make. Great for company or just for your family. item not reviewed by moderator and published
This may be my favorite Rachael Ray recipe - have fixed it countless times - easy - either in the oven or grilled. It is my #1 pork tenderloin recipe and a huge hit when I make it for company. item not reviewed by moderator and published
Very tasty! Will definitely make again! item not reviewed by moderator and published
Fast and Tasty too!!This was easy fastest and most tasty pork tenderloin I have made. The weather was perfect so we BBQ it and still Delicios!!Thank You Rachael item not reviewed by moderator and published
Delicious! Super quick and easy to make. I am sure to make this whenever in a time crunch. item not reviewed by moderator and published
The rosemary sets off this high temp. delight. item not reviewed by moderator and published
Delish! Very easy to make. item not reviewed by moderator and published
Five stars for sure! Next time, WE have to cook this on the grill! Smoke detectors go off in our house when oven is set at 450' or more!!! item not reviewed by moderator and published
Thanks so much Rachael for such an easy to prepare meal! I can't believe that I had time to play with my daughter while dinner was in the oven! The meal came out so delicious with the specific herbs you recommended - the smell in the kitchen was fabulous even though I used dry herbs. I just guessed at the portions to use since I made a small loin. I would recommend using a thermometer if you have one as depending on the size piece(s you have, you may need to tailor your cooking time a couple of minutes. This is perfect for any night of the week and next time I am going to try and let it marinate for even more flavor as suggested by others. item not reviewed by moderator and published
I love balsamic vinegar and pork tenderloin is a standard dinner at our house. This recipe is quick and very easy. I added a dribble of honey to help bring out the sweetness of the vinegar and the sauce was so good I would use the sauce on all sorts of other fruits or vegetables. Thanks Rachael for another new addition to our regular dinner choices. item not reviewed by moderator and published
Just finished making this tenderloin. It came out delicious. So easy. This recipe is for keeps! item not reviewed by moderator and published
So delicious! So quick and easy. Perfect with mash potatoes and broccoli. item not reviewed by moderator and published
Absolutely delicious! Made just one change. Instead of balsamic vinegar we used a balsamic glaze. And like other reviewers, I added squash and new potatoes to the bottom of the pan. Easy weeknight meal. item not reviewed by moderator and published
I made a couple changes but this was EASYEASYEASY and really good. I used about 1/2 cup of balsamic (the store brand, not the really good stuff and reduced it for a few minutes while I prepared the meat. This thickens it up a bit so that it really sticks to the meat. I also didn't have the fresh herbs on hand but it didn't seem to suffer at all. The Montreal seasoning was just a little salty for me so I think next time I'll make my own spice blend. But this can't be beaten for a supremely simple, quick roast. When you roast at this temp you DO NOT HAVE TO BROWN BEFOREHAND, this temp. is the difference between BAKING & ROASTING. If it comes out dry, you roasted too long. I threw a couple of quartered yellow squash into the pan around the roast so they could soak up some balsamic and they were very tasty too! I'd strongly recommend lining the pan with foil, because at 500 degrees, anything that bakes onto the pan isn't ever coming off! item not reviewed by moderator and published
It was great item not reviewed by moderator and published
I have struggled with Pork Tenderloin being moist. No problem with this one. I did use a themometer to check the temp and did cook it longer as it was a bigger roast then called for. I also reduced the balsalmic before putting it on the roast. Will definatly do again! item not reviewed by moderator and published
Easy, quick meal. Just what I needed tonight. The only change I made was after I pulled it out of the oven I covered it in foil for 5 minutes while it rested. We like our pork medium to medium rare, if you do not then let it cook longer. item not reviewed by moderator and published
Best receipe ever, the only thing I do different is marinate in bag 1 or 2 days with the garlic cut fine. I also add the steak seasoning plus I sprinkle more on before putting in oven. I make often as it is healthy and very good. I must marinate at least 24 plus hours to get the flavor thru-out the pork. It is great leftover(if your lucky enough to have any) item not reviewed by moderator and published
Made this for dinner tonight and it was so good and moist. I did leave it in the oven for a few minutes longer, because it looked too rare. I guess the new thinking is that pork can be on the pink side, but being raised in the fifties that was a big no no. This is a definite meal that will be served again and again. Thanks Rachel! item not reviewed by moderator and published
My husband liked this but I found it quite dry. I followed the recipe and even used a thermometer. There was little to no balsamic taste at all but you could taste the garlic with no problem. Just an ok recipe. item not reviewed by moderator and published
Delicious! I could have had it more spicy, but otherwise great. Forewarning: you need to bake longer than recipes calls for if you don't want your loin medium rare. item not reviewed by moderator and published
Sadly, despite all the positive reviews, this recipe didn't work out very well for me. I followed the recipe to the T except for taking one of the reviewer's recommendations to brown the pork before putting it in the oven, and the pork turned out too dry for my tastes. Probably would not make this again, unless I could figure out a way to make the pork more juicy item not reviewed by moderator and published
I tried this tonight because I had all the ingredients on hand. The tenderloin turned out great! I used dried herbs instead of fresh and just salt and freshly cracked pepper. I must admit, I was very nervous about the 500 degree oven, but the meat was moist and tender, not dried out at all. I used a meat thermometer and for a 1 pound tenderloin, the 20 minutes at 500 was the perfect amount of time to bring the meat up to 155 degrees, then I let it rest for a few minutes before it reached the final temperature of 162. Easy and delicious! item not reviewed by moderator and published
This couldn't have been easier to make, and it is absolutely delicious. I used dried herbs and garlic powder instead of the fresh garlic poked into the meat. Highly recommend! item not reviewed by moderator and published
This is DELICIOUS and very easy to prepare. The only thing is that the recommended roasting temperature is at 500F! So you might want to use a disposable roasting dish when you prepare this dish. item not reviewed by moderator and published
I loved this one! Delicious, easy, family-friendly, economical when the pork loin is on sale - what's not to love?! item not reviewed by moderator and published
This recipe is great - you don't have to marinate - and it is quick with lots of flavor. The only change I made was that I browned the tenderloins prior to roasting them as I like the outside to be brown and it also seals in juices. I seasoned the tenderloins letting them come to room temperature while I got the dinner going so that the garlic and balsamic could sink in to the meat. I did not cook the tenderloins for 20 minutes just 15 since I browned the meat before roasting. The meat was moist, well seasoned, very easy and quick - I will do this one again. I also used my cast iron skillet to brown and roast - you cannot beat cast iron for cooking meat. item not reviewed by moderator and published
I season the pork with balsamic and olive oil and garlic. Have to watch salt etc. The flavor is great and also makes great sandwiches. item not reviewed by moderator and published
Won't do this one again. item not reviewed by moderator and published
my husband and family love it. item not reviewed by moderator and published
The combination of flavors was great... in my opinion, but my family members, who are not lovers of balsamic vinegar, were not great fans (ironic, their plates were clean). I started off with a 4 lbs loin and butterflied it instead of the 4 smaller loins, then substituted dried rosemary and thyme instead of fresh. To spread all the flavors around I combined olive oil, balsamic vinegar, herbs, garlic (chopped), salt and pepper in a blender and made a wet rub. Drizzled the rub on the inside of the roast and tied it back up with string, retaining half the rub for basting. I grilled the roast at 425 to 450 degrees F and rotated it every 5 minutes for a nice light char. In the last 10 minute I applied the remaining rub to glaze the outside. Total cooking time was extended to 45 minutes for proper medium rare doneness. The aroma was awesome! I'm looking forward to preparing this again. Thanks for the recipe. item not reviewed by moderator and published
This recipe will join Sarah Mouton's recipe for "Blasted Chicken" as a family favorite we do often during the week. It's so quick to prepare and roast. It's easy to modify for what herbs you have on hand. Everyone loves it. Perfect for a busy night where you still want to sit down to a good meal. This is why Rachel is one of my faves. item not reviewed by moderator and published
This recipe is so easy to make and the flavors are out of this world! My whole family loved it. Thanks Rachael item not reviewed by moderator and published
This was easy to make and so great. Even our 16-year-old son liked it, and he's tremendously picky. If you don't like balsamic vinegar, don't make this. I used a fig balsamic and it was delicious. Adds a great flavor to an otherwise somewhat plain meat. Otherwise, I wouldn't change a thing. Thanks Rachel! item not reviewed by moderator and published
This was very quick and good. I skipped the garlic cloves and instead added garlic powder to the marinade. I grilled mine (med/high, about 6-7 min per side) and then boiled the leftover marinade to pour over after I cut it. item not reviewed by moderator and published
I made this for dinner tonight and it was so tender and flavorful. I was hesitant about the 20 minute cooking time, but that was perfect. What a great easy meal to put together. I quartered my tiny boiling potatoes and roasted them right in the pan with the roast. Made a little gravy. Brussell Sprouts on the side. It was wonderful. item not reviewed by moderator and published
I have never rated a recipe before but this one was too good! It is a fast way to prepare pork tenderloin and delicious! item not reviewed by moderator and published
Was great quick and easy to prepare this is the first recipe with vinegar I have tried that doesn't have a strong flavor of it , will definately prepare again item not reviewed by moderator and published
This has been a hit every time I've made it. I'm looking at making variations with the seasonings in the future. item not reviewed by moderator and published
this dish can make anybody smile (especially my 9 year old ) served with mango, pineapple and kewi salsa finished with quiona. it is............ delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This is so easy and so good!! When I ate the left over the next day it was even better! I would suggest putting it all together and letting it sit over night. But if you don't have time then it will still be outrageously good. Its a must for a great week night meal. item not reviewed by moderator and published
This recipe is a great weeknight dinner for my family. I really like that it is flavorful, fast and healthy. item not reviewed by moderator and published
i just love these item not reviewed by moderator and published
I did this in a Dutch oven over open fire while camping (slow roasted Absolutely the BEST! item not reviewed by moderator and published
The mix of the balsamic vinegar and the spicy steak mix makes a great coating for the tender pork tenderloin. I used montreal steak seasoning and did not include the fresh rosemary and thyme as I did not have them on hand. item not reviewed by moderator and published
I am not the best cook in the world. My boyfriend doesn't really like ANYTHING i make, and i make a four course meal every night. I made this and he loved it, in fact im even having his parents over to eat some. It was so easy to make, just needed to cook a bit longer than said. I would also use not so much rosemary next time, although i just eyeballed it!! Great for first time pork makers, make sure you have a therm. to check the temp. of the pork, i had to cut mine to check the inside (because im a newbie) and made it look not that great. Tasted fabulous!!! item not reviewed by moderator and published
I actually made a pork loin roast which took longer to cook but still turned out wonderful! I will definitely make this again. item not reviewed by moderator and published
This recipe was quick and easy and VERY tasty. Pork was tender and moist. The garlic may be a bit much if your not a real garlic fan. Thank you Rachael for this wonderful recipe. item not reviewed by moderator and published
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. item not reviewed by moderator and published
East to prepare and short cook time. Tender and juicy with great flavor. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This recipe was very easy and wonderful. Full of flavor and very tender. Would recommend it forsure! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Probably made this 10 times..... every single time just perfect. Easy, Fast, Excellent! item not reviewed by moderator and published
This tenderloin recipe will convert non-believers to really desire the "other white meat"! Highly recommended! item not reviewed by moderator and published
The flavor is fantastic. The smell will drive you crazy when it is cooking. Good thing it is ready in under 30 minutes. item not reviewed by moderator and published
Very good recipe, but be careful... recipe calls for very large tenderloins. Mine were on the smaller side so came out over cooked. 12-14 minutes would have been plenty for medium size tenderloins. I love a good aged balsamic flavor so I cut the olive oil down a bit. item not reviewed by moderator and published
I make this all of time. It is simple and delicious and I always get compliments on the flavor of the pork. You can use the same recipe on a pork roast and roast it at 350 for about 90 minutes (4lb roast). Absolutely delicious! item not reviewed by moderator and published
yummy rosemary flavour item not reviewed by moderator and published
My parents had purchased some pork and I threw together a last minute Sunday Dish and wasn't expecting anything really different. But this was actually really good pork. I cooked it for 40 mins like some people recommended and it came out just right. not overcooked or dry. I'm usually on the fence about Rachel's recipes but this is a keeper. item not reviewed by moderator and published
There was nothing but moans and groans comming from the table when I served this for friends. I used the herbs vs. fresh and it still tasted fantastic...so easy. 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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