Monday, January 30, 2012

Recipe: Balsamic & Garlic Pork Tenderloin

I have challenged myself with the task of trying one new recipe a week for every week of the new year, and so far it is moving along nicely. I have to admit that coming up with the time to choose a worthy new recipe, purchase the ingredients that I don't already have, prepare it and cook it, is harder than I thought it would be. But I am determined to keep this going! Not only because I don't want to fail at the one and only "resolution" I made this year, but because I LOVE food and I really enjoy cooking. I think it's important not to fall into the rut of eating the same old, same old all the time. When able, I will credit whatever blog, site, or cookbook that I adapted the recipe from. This one originally came from Kitchen Confidante. That blog is chock full of wonderful recipes and other food-related posts so I suggest you check it out! I followed the recipe pretty closely with just a few minor modifications.

  • 1 1/2 lb pork tenderloin, or two 3/4 lb loins
  • 4-5 garlic cloves, finely minced or crushed & roughly chopped
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons oil for cooking 
Mix together the garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. The original recipe describes the result as a paste, but mine was much runnier than that. More like a marinade.

Place your tenderloins in a dish and brush on the marinade generously. I cut a few slits in my tenderloin and made sure to get plenty of marinade inside there too. Then, I ended up pouring the entire mixture over the tenderloins and massaged it in using my fingers for a minute or so.


I recently read an article that described common cooking mistakes. One of them was not allowing your meat to reach room temperature before cooking. So, remembering that, I left my covered tenderloins to marinate on the counter for about 2 hours before cooking. This will also allow it to really soak up the flavors of the marinade and makes for an incredibly moist tenderloin. 

Preheat your oven to 400°. Heat the cooking oil in a saute pan over med-high heat. Move the tenderloins to the skillet and cook in the oil until browned on all sides, about 4-5min. total.


Place tenderloins in a baking dish and pour any leftover marinade on top. Bake in the preheated oven until cooked through, about 30-35min. Let rest several minutes before slicing.

Serve and enjoy! This is easy and DELICIOUS.

**October 17, 2013 EDIT: The photo above is the original photo taken for this recipe. I made this again tonight for dinner and it was even better than last time! I made a few very slight tweaks the recipe which are reflected above, as well as a couple of new photos.



  1. This looks so delicious. And not because we are an hour away from dinner.

    Yay! Saturday night's dinner is now solved. Thanks!

  2. You are so welcome! I hope you enjoyed it. I sure did :)



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