Balsamic and Herb Pork Tenderloin

Hey!  I hope you had a great weekend.  We are back at school full time around here and it has been an adjustment, to say the least.  I think we all forgot what our days looked like when my oldest was in school all day.  Our little buddy was pretty bummed out to lose his playmate.  As with all things back to school, though, we are back to the grind of planning menus and schedules.  Balsamic and Herb Tenderloin is such a great and simple choice when you need to make something quick!

Pork tenderloin is the best kind of pork.  Well, except maybe bacon and that may just be a tie because bacon is from heaven.  I’m certain of it.  But, pork tenderloin is delicious and simple yet nice enough to serve to guests and easy to prepare.  This comes together so quickly that the hardest part is deciding what to have with it!

To prepare, add the following ingredients to a zip top bag: balsamic vinegar, olive oil, Dijon mustard, garlic, rosemary, thyme, sage, salt and pepper.  Squish around the bag to make certain all ingredients are well mixed.  Add the pork tenderloin and marinate for about 30 minutes.

Next, preheat oven to 400 degrees.  Remove meat from the marinade and discard marinade.  Season with salt and pepper and then heat a pan on the stove.  Sear pork on all sides (about 2 minutes).  Remove from pan and place in oven safe dish and finish in the oven for 15-20 minutes.  {I choose to move the pork to a new pan because the bottom of the pork gets too dark for my taste if I leave it in the pan from the stove.}

If you have a meat thermometer like this one, use it!  They are fairly inexpensive and you won’t regret having one at your next Thanksgiving dinner (for that reason alone it is worth the purchase!).  Perfect pork comes in at 140 degrees at the thickest part of the meat.  If you don’t like any pink, I would try no higher than 155 degrees.  After that, your meat will dry out and not taste as delicious as it could.


Yes, this meat did come all the way up to 140 degrees.

Let the meat rest for a good 5 minutes before slicing and serving.  We served this with steamed vegetables and roasted potatoes.  I hope you enjoy this as much as we do!  Also, worthy to note, my kids love this too!  Balsamic and Herb Pork Tenderloin is a great meal to add to your regular rotation.

Balsamic and Herb Pork Tenderloin
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Ingredients

  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • 2 t. Dijon mustard
  • 1 T. minced garlic
  • 1 T. fresh rosemary
  • 1 T. fresh thyme
  • 1 t. salt
  • 1/2 t. pepper
  • 2 1/2 lb. pork tenderloin

Instructions

  1. Add all ingredients to a zip top bag. Let the pork marinate for about 30-60 minutes.
  2. Preheat oven to 400 degrees.
  3. Remove from bag and discard marinade. Season with salt and pepper and sear pork (about 2 minutes each side). Remove from pan and add to oven safe dish.
  4. Finish cooking pork in oven for 15-20 minutes until meat thermometer reads 140 degrees internal temperature at the thickest part of the meat.
  5. Let pork rest 5 minutes before slicing.
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http://www.thecomforttable.net/balsamic-herb-pork-tenderloin/

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