Balsamic Roast Pork Tenderloin
4 1/2 pounds pork tenderloins (4 tenderloins total)
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
8 cloves garlic, cracked
steak seasoning blend
4 sprigs rosemary, leaves stripped, fine chopped
4 sprigs thyme, leaves stripped, fine chopped
Preheat oven to 500ºF. Trim silver skin or connective tissue off tenderloins
with a very sharp thin knife. Place tender loins on a nonstick cookie sheet with
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
Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme
and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
Yield: 10 servings
Source of Recipe: Rachel Ray, 30 minute meals