Balsamic Pork Tenderloin
This dish looks like a professional chef was in the house! It looks impressive and it tastes incredible. Your guests will be gushing and asking questions. But it indeed is super easy to make and isn't daunting! It's so delicious. I often think pork is underrated. People hear the word pork and automatically think "fattening". They don't realize a pork tenderloin is just as lean as chicken or turkey breast. I actually think pork tenderloin has much more flavor than either of those. I absolutely love pork tenderloin and experimenting with it. It's a good way to break up the constant chicken cycle!
Ingredients
- 2-3 Sprigs Fresh Rosemary, Chopped
- 2-3 Sprigs Fresh Thyme, Chopped
- Steak Seasoning I like McCormicks
- 1 tbsp Olive Oil
- 2 lbs Pork Tenderloin fat trimmed off
Marinade
- 1/2 cup Balsamic Vinegar
- 1/3 cup Brown Sugar or honey
- 2/3 cup Chicken or Beef Broth
- 1 tbsp Corn Starch mixed with 2 tbsp of water
Instructions
- Lightly drizzle olive oil over tenderloins and rub with hands. If you need a little more you can add more. Take your steak seasoning and sprinkle it all over the tenderloins making sure to coat it well.
- Add your rosemary and thyme and rub all over tenderloins.
- In a small mixing bowl, add your balsamic vinegar, brown sugar and broth. Mix well.
- In a large Ziploc bag, add your pork and balsamic sauce together. Shake/mix well and let it sit in the fridge for 1 hour minimum.
- Heat oven to 400F. Remove tenderloin from the bag and place into a baking dish. Bake for 15 minutes.
- While your pork is cooking, add the sauce from the Ziploc bag into a small saucepan over medium heat. Stir in the corn starch mixture. Bring to a boil and let it thicken up.
- Remove pork from oven and spread half the glaze over the tenderloins. If you have a pastry brush that would be great. Bake for another 15 minutes or until it reaches internal temperature of 150 degrees F.
- Remove pork from oven and spread the rest of the glaze over.