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The ULTIMATE Balsamic Roast Pork Tenderloins Recipe

The ULTIMATE Balsamic Roast Pork Tenderloins Recipe

Cook it fast and hot — but keep an eye on temperatureThe size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 pounds pork tenderloins, 1 package with 2 tenderloins in the package
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 6 cloves garlic, cracked
  • 1 teaspoon kosher salt
  • Freshly crushed black pepper to taste
  • 2 sprigs fresh rosemary leaves stripped and finely chopped
  • ½ teaspoon dried thyme

Method
 

  1. Preheat oven to 500 degrees F.
  2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  3. Place tenderloins on a nonstick cookie sheet with a rim or 9x13 baking dish. 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. Sprinkle salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes or until the internal temperature reads 145°F.
  4. Let meat rest, transfer to a carving board, slice and serve.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.