Best 2 Roasted Balsamic Pork Tenderloin Recipes
Introducing a culinary masterpiece that will tantalize your taste buds and leave you craving for more: Roasted Balsamic Pork Tenderloin. This succulent dish is a harmonious blend of sweet, savory, and tangy flavors that will turn any ordinary meal into an extraordinary feast. The tenderloin, known for its delicate texture, is lovingly marinated in a delightful concoction of balsamic vinegar, olive oil, garlic, rosemary, and a hint of Dijon mustard. As it roasts to perfection, the pork absorbs the marinade's essence, resulting in a symphony of flavors that dance on your palate.
Accompanying the Roasted Balsamic Pork Tenderloin are three irresistible sauces that elevate the dish to new heights of culinary excellence. The classic Balsamic Reduction, with its sweet and tangy notes, perfectly complements the pork's richness. The Creamy Mustard Sauce, boasting a velvety texture and a subtle tang, adds a layer of sophistication to each bite. And for those who crave a touch of heat, the Spicy Apricot Sauce delivers a delightful kick with its blend of apricot preserves, chili flakes, and a hint of ginger.
Whether you're hosting a special occasion dinner or simply seeking a delightful weeknight meal, Roasted Balsamic Pork Tenderloin is guaranteed to impress. Its combination of tender meat, flavorful marinade, and delectable sauces promises an unforgettable dining experience. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones utterly captivated.
SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS
Steps:
- Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
- Place the tenderloins in the center of the prepared pan and set aside.
- Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
- Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
- While the pork is resting, heat the remaining marinade in the small saucepan.
- Slice the pork and drizzle with the warm marinade.
ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE
Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.
Provided by Cooking Creation
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
- Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
- Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
- Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
- Slice the pork tenderloin. Pour the sauce over all.
- Enjoy!
Tips:
- For the best results, use a high-quality pork tenderloin that is at least 1 pound in weight.
- To ensure even cooking, trim any excess fat from the pork tenderloin and pat it dry with paper towels before roasting.
- For a more flavorful dish, marinate the pork tenderloin in the balsamic vinegar mixture for at least 30 minutes before roasting.
- When roasting the pork tenderloin, place it on a wire rack set over a baking sheet to allow the air to circulate all around it.
- Roast the pork tenderloin until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
- Let the pork tenderloin rest for 10 minutes before slicing and serving.
Conclusion:
This roasted balsamic pork tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion meal. The pork tenderloin is juicy and flavorful, and the balsamic vinegar glaze adds a sweet and tangy flavor. This dish is sure to impress your guests!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
