Thursday, September 1, 2011

Balsamic-Garlic Crusted Pork Tenderloin

Garlic is one of my all-time favorite flavors – the more the better. This recipe brings out the sweetness of the garlic with a savory compliment of balsamic vinegar, tenderizing and flavoring the pork for a succulent meal.

5 garlic cloves, finely minced 
2 ½ T. balsamic vinegar
2 tsp. coarse sea salt
½ tsp. pepper
2 T. olive oil
2 pork tenderloins (about 1 lb. each)

Preheat oven to 400 degrees and prepare roasting pan with cooking spray. In a small bowl, combine garlic, vinegar, salt, pepper, and olive oil; rub the mixture all over the tenderloins, completely covering.

In a large pan, sear tenderloins on all sides, over medium-high heat, for about 4 minutes. Transfer seared meat onto prepared roasting pan. Bake for about 20 minutes (or until internal temperature reaches 160 degrees), turning once. Let pork rest about 10 minutes before slicing and serving.

*Original recipe from Kitchen Confidante

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