Best 2 Balsamic Roast Pork Tenderloins Recipes
**Balsamic Roast Pork Tenderloins: A Flavorful and Tender Dish for any Occasion**
Indulge in the culinary delight of Balsamic Roast Pork Tenderloins, a dish that combines the richness of succulent pork with the tangy sweetness of balsamic vinegar. This recipe promises a tender and juicy pork tenderloin coated in a flavorful marinade, roasted to perfection. Accompanying the main course are three tempting side dish recipes: Balsamic Roasted Carrots, Garlic Mashed Potatoes, and a refreshing Watermelon Feta Salad. Each recipe is carefully crafted to complement the pork tenderloin, creating a harmonious meal that will tantalize your taste buds. Whether it's a special occasion or a cozy weeknight dinner, Balsamic Roast Pork Tenderloins and its delectable side dishes will leave you and your loved ones thoroughly satisfied.
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.
ROAST PORK TENDERLOINS WITH BALSAMIC-CHESTNUT GLAZE
Categories Nut Pork Roast Sauté Quick & Easy Vinegar Pork Tenderloin Fall Winter Sage Chestnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine oil and 1/4 cup vinegar in heavy large roasting pan. Add pork; turn to coat. Marinate pork 1 hour at room temperature or 2 hours in refrigerator. Transfer pork to large rimmed baking sheet; pat dry. Discard marinade in pan.
- Preheat oven to 400°F. Spread mustard over top of pork, then sprinkle with salt and pepper. Roast pork until thermometer inserted into center registers 145°F, about 25 minutes. Remove pork from oven; let stand 10 minutes.
- Meanwhile, melt butter in heavy medium saucepan over medium heat. Stir in chestnuts, garlic, sugar, and sage; cook 2 minutes. Add remaining 3 tablespoons vinegar and 3 tablespoons water; bring to boil. Reduce heat to low and simmer until mixture thickens slightly, about 3 minutes. Season glaze with salt and pepper.
- Slice pork into 1/2-inch-thick rounds. Transfer to platter. Drizzle with warm glaze and serve.
- *To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells. Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward. Place chestnuts in a shallow roasting pan; sprinkle with water. Roast in 400°F oven for 25 to 20 minutes. Wrap hot chestnuts in towl and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers. One pound of fresh chestnuts equals about two cups when shelled.
Tips:
- Selecting the Right Pork Tenderloins: Choose tenderloins that are firm to the touch, evenly colored, and free from any blemishes or bruises.
- Searing the Pork Tenderloins: Searing the tenderloins over high heat before roasting helps create a flavorful crust and locks in the juices.
- Using a Quality Balsamic Vinegar: Opt for a good-quality balsamic vinegar for the marinade and glaze. A well-aged balsamic vinegar will add depth and complexity to the dish.
- Marinating the Pork Tenderloins: Allow the tenderloins to marinate in the balsamic vinegar mixture for at least 30 minutes, but preferably overnight. This helps tenderize the meat and infuse it with flavor.
- Roasting the Pork Tenderloins: Roast the tenderloins in a preheated oven until they reach an internal temperature of 145°F (63°C) for medium-rare, or 155°F (68°C) for medium. Using a meat thermometer ensures accurate cooking.
- Preparing the Balsamic Glaze: While the tenderloins are roasting, prepare the balsamic glaze by reducing balsamic vinegar in a saucepan until it thickens and becomes syrupy. This glaze adds a sweet and tangy flavor to the pork.
- Resting the Pork Tenderloins: After roasting, let the tenderloins rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
These balsamic roast pork tenderloins offer a delicious and versatile main course that can be enjoyed for special occasions or everyday meals. By following the tips and techniques outlined in this recipe, you can create a juicy, flavorful, and visually appealing dish that will impress your family and friends. Serve the tenderloins with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, to complete the meal. So, gather your ingredients, fire up your oven, and prepare to indulge in the delightful flavors of balsamic roast pork tenderloins.
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