Best 3 Balsamic Garlic Rosemary Pork Tenderloin Recipes
**Balsamic Garlic Rosemary Pork Tenderloin: A Flavorful Symphony for Your Taste Buds**
Prepare to embark on a culinary journey with our tantalizing Balsamic Garlic Rosemary Pork Tenderloin. This dish is a symphony of flavors that will captivate your taste buds from the first bite. The tenderloin, known for its delicate texture, is marinated in a delectable blend of balsamic vinegar, garlic, rosemary, and a hint of Dijon mustard, creating a savory and aromatic masterpiece. As the pork tenderloin roasts to perfection, it absorbs the marinade's essence, resulting in a juicy and flavorful center that melts in your mouth. Accompanying this main attraction are three irresistible recipes that elevate the pork tenderloin experience to new heights. Indulge in the creamy and tangy Balsamic Garlic Sauce, which perfectly complements the tenderloin's savory notes. Roast Garlic Butter Carrots add a vibrant sweetness and a touch of crunch, while the Balsamic Roasted Potatoes offer a crispy and flavorful side dish. Get ready to tantalize your palate with this culinary symphony - the Balsamic Garlic Rosemary Pork Tenderloin, along with its accompanying recipes, promises an unforgettable dining experience.
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- 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.
- Let meat rest, transfer to a carving board, slice and serve.
BALSAMIC PORK TENDERLOIN
Garlic is tucked in slits, then the pork tenderloin is coated with balsamic vinegar and olive oil and rubbed with a mixture of rosemary, thyme and salt and pepper. Excellent dish.
Provided by Marie
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500°.
- Cut slits in pork tenderloin and insert slices of garlic.
- Combine balsamic vinegar and olive oil and rub into meat.
- Place in a baking dish.
- Combine salt, pepper, rosemary and thyme and rub on pork.
- Roast in oven for 20 minutes or until cooked through.
- Remove from oven and let meat rest for 10 minutes, covered with foil.
- Slice and serve.
Nutrition Facts : Calories 228.2, Fat 9.9, SaturatedFat 2.4, Cholesterol 98.4, Sodium 80.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.8, Protein 31.4
Tips:
- Choose a high-quality pork tenderloin. Look for a tenderloin that is firm to the touch and has a deep pink color. Avoid tenderloins that are pale or have any signs of bruising or discoloration.
- Trim the pork tenderloin. Remove any excess fat or silver skin from the tenderloin. This will help the tenderloin cook evenly and prevent it from becoming tough.
- Marinate the pork tenderloin. Marinating the tenderloin in a mixture of balsamic vinegar, garlic, rosemary, and olive oil will help to infuse it with flavor and keep it moist during cooking.
- Cook the pork tenderloin to the proper temperature. The internal temperature of the pork tenderloin should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Let the pork tenderloin rest before slicing. Allowing the pork tenderloin to rest for 10-15 minutes before slicing will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Balsamic garlic rosemary pork tenderloin is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The combination of balsamic vinegar, garlic, rosemary, and olive oil creates a flavorful marinade that infuses the pork tenderloin with delicious flavor. The pork tenderloin is then cooked to perfection and served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad. This dish is sure to please everyone at your table.
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