Balsamic Roast Pork Tenderloins

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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.

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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.

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Won't do this one again.

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my husband and family love it.

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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.

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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.

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This recipe is so easy to make and the flavors are out of this world! My whole family loved it. Thanks Rachael

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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!

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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.

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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.