Balsamic Roast Pork Tenderloins

  • Level: Easy
  • Yield: 10 servings
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min


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


  1. Preheat oven to 500 degrees F.
  2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  3. 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.
  4. Let meat rest, transfer to a carving board, slice and serve.
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250 Reviews

Brenda B.

This was good -- not great... but good enough that I'd do it again next time I need a no-brainer piece of meat.<div><br /></div><div>I seriously question whether some of the other comments are valid...<br /><br />Against my better judgement, I lowered the temperature to 450 based on some of the other comments. Big mistake. I usually grill pork tenderloin at a much higher temperature and it's significantly better than the tenderloin I just cooked at 450.<br /><br />To those who had to cook this longer than 20 minutes: pay particular attention to your cut of meat and even more attention to your butcher's labeling. I suspect you were cooking a pork loin -- not tenderloin. They are not the same thing, nor would you ever prepare them the same way.<br /><br />To those who complained about it being dry: see the previous comment. The only way to end up with dry tenderloin is to cook it too long or allow it to freezer burn.<br /><br />To those who complained about it burning: the whole point of the balsamic is to develop a nice sweet crust with a juicy interior. If you don't like that style, don't use balsamic. It has a reasonably high sugar content and that's what creates the crust.</div>

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