michael-in-phoenix
Well-known member
We LOVE this on pork or beef. We always use Pat's method at the bottom. Does anyone else use this? I would like to put it in T&T.
From: Pat-NoCal
Balsamic Roast Pork Tenderloins
4-1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tenderloins on a nonstick cookie sheet with a rim. 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 meat. 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.
Source: Adapted from Rachel Ray, Food Network (click on link....good reviews by others)
Pat’s notes: I just whisked all the marinade ingredients together, poured it into a ziploc bag and added the tenderloin to marinate for about an hour. Then grilled the pork. It was delishus. Definitely a keeper. Oh, and I cut the marinade recipe in half and it was perfect for a one pound tenderloin.
From: Pat-NoCal
Balsamic Roast Pork Tenderloins
4-1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tenderloins on a nonstick cookie sheet with a rim. 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 meat. 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.
Source: Adapted from Rachel Ray, Food Network (click on link....good reviews by others)
Pat’s notes: I just whisked all the marinade ingredients together, poured it into a ziploc bag and added the tenderloin to marinate for about an hour. Then grilled the pork. It was delishus. Definitely a keeper. Oh, and I cut the marinade recipe in half and it was perfect for a one pound tenderloin.