Balsamic Pork Tenderloin Recipe
This recipe comes from my brother who got it from his friend who is also a friend of mine. I often get a good chuckle over just how small the world really is, especially the foodie world when it comes to sharing recipes. When I ask for a good recipe from a friend it is usually from someone else I know too. Some of my favorite recipes are the hand written type on kitchy recipe cards with scribble in the upper right hand corner from whom the recipe comes. Just think, some of the recipes in my box could have originated from someone famous! I just wonder where the friend of my brother's got this recipe and so on? Well anyway this is a great pork tenderloin recipe and if you have a hankering for a feel good, la-di-da dinner this then is it.
By Robin
Balsamic Pork Tenderloin
Ingredients:
Marinade:
- 1/2 Cup Olive Oil
- 1/4 Cup Balsamic Vinegar
- 2 T Cider Vinegar
- 2 T Honey
- 3 Garlic Cloves
- 1 T chopped fresh rosemary
- 1 T Dijon Mustard
Meat:
- One 1-1 1/2 pound pork tenderloin
Directions:
Blend marinade in blender or food processor until rosemary and garlic are finely chopped. Place pork in zip-top bag. Pour half-marinade over pork (refrigerate remaining marinade for another use, such a roasted root vegetables.) Seal bag and refrigerate pork overnight, turning occasionally. Preheat oven to 375°. Drain pork; discard marinade. Place pork in a seasoned iron skillet and brown on all sides over med-high heat. Place in oven and roast until internal temperature reaches 150°, about 25 minutes. Slice pork thinly and serve.
Note - This marinade works well with lamb and can be used on chicken. Heck I bet it would be great on beef too.
Another Note - If you are a saucy person like we are then a sauce can easily be made by removing cooked meat from the skillet to a platter and cover with foil. Meanwhile place iron skillet with meat juices over med-high heat and loosen brown bits at bottom of pan with 3 tablespoons wine (I had a good red on hand.) Add 2 cups of good chicken broth and bring to a simmer. To 2 tablespoons of cold water add 1 tablespoon of cornstarch. Whisk the cornstarch mixture into the simmering sauce. Cook until thickened stirring constantly. Salt and pepper to taste.
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