Balsamic Roast Pork Tenderloins
Transform your weeknight dinner into a gourmet experience with this Balsamic Roast Pork Tenderloin recipe, a savory masterpiece brimming with flavor. Succulent pork tenderloins are marinated in a delectable blend of balsamic vinegar, olive oil, soy sauce, honey, Dijon mustard, and aromatic garlic, enhanced with the earthy essence of rosemary and thyme. Perfectly roasted to tender, juicy perfection, this dish boasts a beautiful balance of savory, tangy, and subtly sweet notes. Ready in just 35 minutes, including prep and cooking time, this easy yet elegant recipe is ideal for both busy weeknights and special occasions. Serve alongside roasted vegetables or creamy mashed potatoes for a perfectly rounded meal that’s sure to impress. Keywords: balsamic roast pork tenderloin, pork recipe, quick dinner, flavorful marinade, oven-roasted.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloins
- 0.25 cups Balsamic vinegar
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, honey, Dijon mustard, minced garlic, rosemary, thyme, salt, and black pepper to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or ideally overnight for best flavor.
When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Remove the pork tenderloins from the marinade and place them on the prepared baking sheet. Discard any remaining marinade.
Roast the pork in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Once cooked, remove the pork from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute and keeps the meat tender.
Slice the pork tenderloins into medallions and serve warm. Pair with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 4412 mg | 192% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 26.4 g | ||
| Protein | 240.1 g | 480% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 113 mg | 9% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4159 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
