Food Network
Home> Recipes> Pork>
Balsamic Roast Pork Tenderloins Recipe

Balsamic Roast Pork Tenderloins

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (188)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 188

Showing 21-30 of 188

Sort by:

Newest

  • on February 03, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2012

    Flag

    Just finished making this tenderloin. It came out delicious. So easy. This recipe is for keeps!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2012

    Flag

    So delicious! So quick and easy. Perfect with mash potatoes and broccoli.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 16, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 26, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 07, 2011

    Flag

    It was great

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 11, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 02, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 07, 2011

    Flag

    I did this in a Dutch oven over open fire while camping (slow roasted Absolutely the BEST!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 ... 19 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.