Balsamic Roast Pork Tenderloins

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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

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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!

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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.

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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.

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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

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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!

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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!

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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.

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I loved this one! Delicious, easy, family-friendly, economical when the pork loin is on sale - what's not to love?!

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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.