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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 111-120 of 188

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  • on March 07, 2006

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    I found this recipe very dissapointing. The tenderloin turned out dry, dry, dry!there is no sauce or even marinade and let me tell you it needs one. I would NEVER recommend this recipe to ANYONE!I know this seems harsh but I wish that I had read a review like this before I spent my money on the meat.

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  • on February 24, 2006

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    I don't eat pork, so I substituted with chicken breast....an instant hit in my house, and in heavy rotation.

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  • on February 17, 2006

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    Wow, only 20 minutes and tastes like you spent all day

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  • on February 16, 2006

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    And Rachael Ray does it again! My first time cooking this dish and it was awsome! Juicy, tasty, down right yummy! 20 minutes was fine for mine, but I did let it rest covered in aluminum foil for 10 minutes...try it!

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  • on February 16, 2006

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    Very easy, very good, I left out the rosemary, not a fan. Still very good, a little pink at 20 minutes, should have gone for 25!

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  • on February 11, 2006

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    it was tender and juicy - i will definitely make it again!

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  • on January 31, 2006

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    I have tried to prepare pork tenderloin in many different ways; I have even eaten other that I did not prepare.

    However, I must say this is the VERY BEST I have ever tasted. It was so easy to follow directions, so easy to prepare, and my guests could not get enough of it. It is something my husband and I ate the next night leftover (then it was gone!

    I have heart and arthritis problems, so my cooking days are less and less. My greatest joy in times past were cooking and preparing food for my family and friends. Now I have to have easy and quick, which has resulted in the same-ole-same-ole and boring menus.

    I have watched Rachel's shows, but never tried any of her recipes until now. I cannot wait to get back to the grocery store to purchase another tenderloin so I can do it again.

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  • on January 14, 2006

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    Rachel Ray is my hero in the kitchen! I love this recipe, and she kept her 30 minute promise in style with this one. Elegant and tasty, this recipe proves that a wonderful meal is never more than 30 minutes away.

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  • on January 04, 2006

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    This was so easy to make and yet so delicious. Mine came out so juicy and flavorful. I used a meat thermometer so I knew when to take it out before it dried out. One thing I would suggest is using a disposable pan - I had to throw out my cookie sheet! My husband and my son thought it was the best pork tenderloin yet.

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  • on January 02, 2006

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    First time I've very cooked a tender loin and it turned out great.

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