Herb-Infused Balsamic Glazed Pork Tenderloins
This succulent Herb-Infused Balsamic Glazed Pork Tenderloins recipe delivers a delightful explosion of flavors with every bite. The tender pork is expertly seasoned and stuffed with aromatic garlic, then bathed in a rich mixture of balsamic vinegar and olive oil. Fresh rosemary and thyme not only enhance the flavor profile but also add a beautiful freshness to the dish, making it perfect for special occasions or family gatherings. With a crispy exterior and juicy interior, this dish is guaranteed to impress your dinner guests.
10
Servings
N/A
Calories
7
Ingredients
Ingredients
pork tenderloin
4 1/2 lbs (4 tenderloins, trimmed)
balsamic vinegar
4 tablespoons (for marinating)
extra virgin olive oil
4 tablespoons (for drizzling)
garlic cloves
8 (slivered)
steak seasoning or coarse salt and black pepper
to taste (for seasoning)
fresh rosemary
4 sprigs (leaves stripped and finely chopped)
fresh thyme
4 sprigs (leaves stripped and finely chopped)
Instructions
1
Preheat your oven to 500°F (260°C).
2
Using a very sharp knife, carefully trim any silver skin or connective tissue from the pork tenderloins.
3
Place the tenderloins on a rimmed nonstick cookie sheet. Pour a few tablespoons of balsamic vinegar over the pork, ensuring to rub it well into the meat. Drizzle with extra virgin olive oil, just enough to coat the surface evenly.
4
Make small slits throughout the tenderloins and fill each slit with slivered garlic cloves.
5
In a small bowl, mix together steak seasoning or coarse salt with cracked black pepper along with the finely chopped rosemary and thyme. Generously rub this herb mixture over the tenderloins, ensuring even coverage.
6
Roast the pork in the preheated oven for about 20 minutes or until it is browned and cooked through.
7
Once done, remove the tenderloins from the oven and allow them to rest for about 5 minutes.
8
Transfer to a carving board, slice into medallions, and serve warm for maximum juiciness and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is 4 1/2 lbs of pork tenderloin, which typically consists of 4 individual tenderloins.
At what temperature should the oven be preheated?
The oven should be preheated to a high temperature of 500 degrees Fahrenheit or 260 degrees Celsius.
How long does the pork tenderloin need to roast?
The pork should be roasted for approximately 20 minutes or until it is browned and cooked through.
What ingredients are used for the glaze?
The glaze is made by rubbing the meat with balsamic vinegar and drizzling it with extra virgin olive oil.
How many garlic cloves are needed for this recipe?
The recipe calls for 8 garlic cloves, which should be slivered.
Which fresh herbs are included in the seasoning?
Fresh rosemary and fresh thyme are the primary herbs used in this dish.
How should the garlic be incorporated into the meat?
Small slits should be made throughout the tenderloins and filled with the slivered garlic cloves.
How many servings does this recipe yield?
This recipe is designed to serve 10 people.
What should be done with the silver skin on the pork?
Using a very sharp knife, you should carefully trim any silver skin or connective tissue from the pork tenderloins before cooking.
Should the pork rest after it is removed from the oven?
Yes, it is recommended to allow the tenderloins to rest for about 5 minutes before carving.
What type of baking sheet is recommended?
A rimmed nonstick cookie sheet is recommended for roasting the tenderloins.
How should the pork be sliced for serving?
The pork should be sliced into medallions for maximum juiciness and flavor.
What seasoning is suggested besides herbs?
You can use steak seasoning or a mixture of coarse salt and cracked black pepper.
How is the herb mixture prepared?
The leaves should be stripped from the rosemary and thyme sprigs and then finely chopped before being mixed with the seasoning.
Is this recipe suitable for a main course?
Yes, it is categorized as a main course and is ideal for dinner.
What is the difficulty level of this recipe?
Based on the tags, this is considered an easy recipe.
What is the resulting texture of the pork?
The recipe produces a pork tenderloin with a crispy exterior and a juicy interior.
What is the total weight of the pork used?
The recipe uses 4.5 lbs of pork tenderloin.
How much balsamic vinegar is required?
The recipe specifies 4 tablespoons of balsamic vinegar for marinating.
How much olive oil is used?
The recipe calls for 4 tablespoons of extra virgin olive oil for drizzling.
Can I use dry herbs instead of fresh?
While fresh rosemary and thyme are specified for the best flavor profile, dried herbs could be used in a smaller quantity if fresh are unavailable.
How many sprigs of rosemary are needed?
The recipe calls for 4 sprigs of fresh rosemary.
How many sprigs of thyme are needed?
The recipe calls for 4 sprigs of fresh thyme.
What is the first step in the instructions?
The first step is to preheat your oven to 500 degrees Fahrenheit.
Does the recipe include nutritional information?
The provided data does not list specific values for calories, fat, or carbohydrates.
What type of vinegar is used?
Balsamic vinegar is the specific type used to glaze the pork.
What kind of salt is recommended?
Coarse salt is recommended if you are not using a pre-mixed steak seasoning.
Is the pork cooked on a rack?
The instructions specify placing the tenderloins directly on a rimmed nonstick cookie sheet.
Why are slits made in the meat?
Slits are made to hold the slivered garlic cloves, allowing the flavor to infuse the meat while roasting.
When should the herb mixture be applied?
The herb mixture should be generously rubbed over the tenderloins after they have been coated with vinegar, oil, and stuffed with garlic.