Monday, March 26, 2012

Balsamic Crusted Pork Tenderloin

As much as I hate the word, this dish is so MOIST and can be prepared in the kitchen or on the grill.  This time around, I cooked it in the oven but you best believe come summertime, it's goin' on the grill.  If you have the time, marinate over night; if not, no worries; a quick rub down will do just fine!

Grilled Balsamic-Garlic Crusted Pork Tenderloin
(Recipe from

4 garlic cloves, minced
2 tbsp balsamic vinegar
2 1/2 tsp salt
1/2 tsp pepper
2 tbsp extra virgin olive oil
1-2 lbs pork tenderloin
2 tbsp canola oil

1) Preheat oven to 400 degrees.
2) Combine garlic, balsamic vinegar, salt, pepper, and olive oil in baking dish.  Rub paste all over pork OR place pork in dish and let marinate overnight.
3) Heat canola oil in a large skillet over medium-high heat.  Add pork and brown on all sides, about 4 minutes.
4) Transfer pork to casserole or baking dish and roast for about 20 minutes, turning every 5 minutes.
5) Remove pork from casserole or baking dish and let sit on cutting board for 10 minutes before slicing.

I paired the pork with sauteed collard greens and pasta salad

Mary J. Blige- "I'm Goin' Down"
Alicia Keys- "If I Ain't Got You"

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