Garlic Balsamic Crusted Pork Tenderloin

by Melanie on August 29, 2011

I found this recipe while browsing Pinterest ( I LOVE that site) It sounded so good  and let me tell you,  it did not disappoint!    I am not a big meat eater myself, and I never crave it, but this recipe just might change that:)  This tenderloin was fantastic!   It was super tender and flavorful!  Just for fun,  I served it with some peach salsa, and it was delish!  My family and our dinner guests loved it. And I loved how easy and simple it was to prepare.  I think the marinade time is key. I let mine soak for about 12 hours, but I think overnight would even be better.  The next time I am Costco I will pick up some more tenderloin and freeze them in the marinade so they can marinate while they defrost.  That is one of my favorite time saving tricks and it works great!  I grilled ours, but I think the oven directions would work wonderfully if you didn’t want to cook outdoors.

Hope you all have a great week!  We have some seriously exciting news here:) Go Cougars!

Garlic Balsamic Pork Tenderloin
submitted by Melanie ~ The Sisters Cafe

4-5 garlic cloves, finely minced or crushed

2 tablespoons balsamic vinegar

2 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 pork tenderloins (about 1¼ pounds each)

2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe Source: Kitchen Confidante

{ 9 comments… read them below or add one }

1 Amy T August 29, 2011 at 9:33 am

I am not a big pork fan, but this does look good. I think I might have to try it!

Thanks Mel

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2 Brittany August 29, 2011 at 1:05 pm

Wow that looks fantastic!!!! I wish I didn’t crave meat, haha!:) Actually I only crave beef and pork, never chicken (yuck when I’m pregnant!) Thanks for the great recipe. Can’t wait to try it! What temp do you set your bbq at when grilling the tenderloin??

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3 Mindy August 31, 2011 at 10:14 am

Yummy! That sounds and looks amazing. I love pork, and I have never tried it on the grill. I’m excited to make this.

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4 Megan Johnson September 16, 2011 at 1:03 pm

Do you think this would work in a slow cooker?

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5 Lisa September 18, 2011 at 5:36 pm

Ditto on the slow cooker question, and do you have a recipe for the peach salsa? I would love to try this recipe on a Sunday.

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6 Erin September 25, 2011 at 6:19 pm

This was so good! I thought it was delish. Jed absolutely loved it, declared it a 10 out of 10, and said it was his favorite! And the kiddos couldn’t get enough. It was a winner!

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7 Angie September 27, 2011 at 12:19 pm

I just made this for my family, and I only used on Pork loin ,because with my picky eaters I thought there was no way we’d go through two. We barely had any leftovers, and what was leftover, my daughter begged me to put in her lunch for the next day! Thanks for the absolutely great recipe! I love your blog, and can’t wait to try some more great stuff!

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8 Lynn Roberts August 19, 2012 at 5:37 pm

OMG!!! Loved this! I added to the recipe a couple tablespoons of Mike & Ed’s BAR-B-Q Hot Hog Heaven Yellow Barbecue sauce to the recipe and it was so yummy! I don’t know what it taste like without this BBQ sauce or if it made much of difference but it turned our really good and I will definitely make it again. It was only my husband and myself for dinner…we both loved it…I can’t wait to make it again for more of a crowd.
2R2y

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9 Lynn Roberts August 19, 2012 at 5:42 pm

I have tried this before and it is awesome!

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