Description
Succulent balsamic pork tenderloin brings Mediterranean flavors to home cooking with remarkable depth. Herb-infused marinade and precise roasting techniques ensure juicy, tender results that satisfy serious home chefs.
Ingredients
Scale
- 2 pork tenderloins (about 1 lb / 454 g each)
- ⅓ cup balsamic vinegar
- 2 tbsps honey (or brown sugar)
- 2 tbsps olive oil
- 1 tbsp soy sauce (or Worcestershire sauce)
- 3 cloves garlic, minced
- 2 tbsps Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
Instructions
- Marinade Mastery: Whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, soy sauce, rosemary, and thyme in a mixing bowl until smooth and integrated.
- Flavor Infusion: Immerse pork tenderloins completely in the marinade, coating every surface, and refrigerate for 30 minutes to 8 hours to maximize flavor absorption.
- Thermal Preparation: Preheat oven to 400F (200C), establishing an optimal roasting environment for the meat.
- Searing Technique: Heat olive oil in a heavy oven-safe skillet over medium-high heat until it glistens, then remove tenderloins from marinade (reserving liquid) and sear each side for 2-3 minutes to create a caramelized crust.
- Precision Roasting: Transfer skillet directly to preheated oven, roasting until internal temperature reaches 145F (63C), approximately 15-20 minutes, while simultaneously reducing reserved marinade into a concentrated glaze in a separate saucepan.
- Resting and Finishing: Remove skillet from oven, tent tenderloins loosely with foil for 5-10 minutes to allow juices to redistribute, then slice against the grain and drizzle with the reduced balsamic glaze before serving.
Notes
- Select High-Quality Meat: Choose fresh, well-trimmed pork tenderloins with minimal fat for optimal flavor and tenderness.
- Marinate Strategically: Don’t exceed 8 hours of marinating to prevent the acid from breaking down meat texture, which can make it mushy.
- Monitor Internal Temperature: Use a reliable meat thermometer to ensure the pork reaches exactly 145F, avoiding overcooking that leads to dryness.
- Resting is Crucial: Let the meat rest completely for 10 minutes after cooking, allowing juices to redistribute and ensuring each slice remains succulent and flavorful.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 360
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 100 mg