Savory Balsamic-Glazed Pork Tenderloin
This Savory Balsamic-Glazed Pork Tenderloin recipe was inspired by a dinner gathering with my mother-in-law. I wanted to create a dish that would impress her, so I experimented with a homemade marinade that truly enhances the natural flavors of the pork. The balsamic vinegar, combined with aromatic garlic and fragrant rosemary, creates a tangy and savory glaze that beautifully caramelizes during cooking. This dish is not only perfect for special occasions but also makes for delightful leftovers. Pair it with your favorite low-carb vegetables for a satisfying meal. Even when compared to the store-bought version, this marinated tenderloin turned out to be a standout, offering a depth of flavor that left everyone asking for seconds!
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Pork tenderloin
2-3 lbs (Trimmed and cleaned)
Vegetable oil
1/2 cup (None)
Balsamic vinegar
1/2 cup (None)
Garlic
3-4 cloves (Minced)
Crushed rosemary
1 1/2 teaspoons (Dried)
Worcestershire sauce
1 1/2 teaspoons (None)
Pepper
1/2 teaspoon (Ground)
Instructions
1
In a large resealable plastic bag, combine the vegetable oil, balsamic vinegar, minced garlic, crushed rosemary, Worcestershire sauce, and pepper.
2
Seal the bag tightly and shake vigorously to mix all the ingredients well.
3
Add the pork tenderloin to the marinade in the bag, ensuring it's well coated. Seal the bag again and refrigerate for at least 4 hours, or preferably, up to 24 hours for maximum flavor infusion.
4
Preheat your oven to 375°F (190°C) or prepare your grill for medium-high heat.
5
Remove the pork from the marinade and let any excess drip off. Discard the marinade.
6
If using the oven, place the tenderloin on a baking tray or roasting pan. For grilling, place it directly on the grill grate.
7
Cook the pork tenderloin for about 25 minutes per pound, or until the internal temperature reaches 140°F to 160°F (60°C to 71°C), measured with a meat thermometer.
8
Once the pork reaches 140°F (60°C), remove it from the heat and allow it to rest for 10 minutes. This resting period allows the juices to redistribute and the internal temperature to rise.
9
Slice the tenderloin and serve it warm, drizzled with any remaining juices for extra flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Balsamic-Glazed Pork Tenderloin.
What is the main protein used in this dish?
The main protein is 2-3 lbs of pork tenderloin, trimmed and cleaned.
What are the primary ingredients for the marinade?
The marinade consists of vegetable oil, balsamic vinegar, minced garlic, dried crushed rosemary, Worcestershire sauce, and ground pepper.
How much balsamic vinegar is required?
You will need 1/2 cup of balsamic vinegar.
How much garlic should I use?
The recipe calls for 3-4 cloves of minced garlic.
What type of rosemary is recommended?
The recipe specifies 1 1/2 teaspoons of dried crushed rosemary.
How long should the pork be marinated?
The pork should be refrigerated for at least 4 hours, or preferably up to 24 hours for maximum flavor.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C).
Can this pork tenderloin be grilled?
Yes, you can prepare your grill for medium-high heat instead of using an oven.
How should the marinade ingredients be mixed?
Combine all marinade ingredients in a large resealable plastic bag, seal it tightly, and shake vigorously.
Should I keep the marinade after removing the pork?
No, you should discard the excess marinade after removing the meat.
How long does the pork take to cook?
Cook the pork for about 25 minutes per pound.
What is the target internal temperature for the pork?
The internal temperature should reach between 140°F and 160°F (60°C to 71°C).
At what temperature should I remove the pork from the heat?
Remove the pork from the heat once it reaches 140°F (60°C).
How long should the meat rest after cooking?
Allow the pork to rest for 10 minutes before slicing.
Why is the resting period important?
Resting allows the juices to redistribute and the internal temperature to finish rising.
How many servings does this recipe yield?
This recipe serves 8 people.
Is this recipe suitable for a low-carb diet?
Yes, it is tagged as low-carb and recommended to be paired with low-carb vegetables.
What flavor profile does the glaze provide?
The glaze offers a tangy and savory flavor that caramelizes during cooking.
Can I use vegetable oil for this recipe?
Yes, 1/2 cup of vegetable oil is used in the marinade.
How much Worcestershire sauce is needed?
The recipe requires 1 1/2 teaspoons of Worcestershire sauce.
What was the inspiration for this recipe?
It was inspired by a dinner gathering with the creator's mother-in-law.
How do I serve the finished dish?
Slice the tenderloin and serve it warm, drizzled with any remaining juices.
What tools are needed to measure the meat's doneness?
Use a meat thermometer to ensure it reaches the correct internal temperature.
Does this recipe work well for leftovers?
Yes, the description mentions it makes for delightful leftovers.
How much pepper is used?
The recipe calls for 1/2 teaspoon of ground pepper.
What is the preparation for the pork before marinating?
The pork tenderloin should be trimmed and cleaned.
Is this recipe considered savory?
Yes, it is described as having a tangy and savory glaze.
What should I do if grilling instead of roasting?
Place the tenderloin directly on the grill grate over medium-high heat.
How many ingredients are in this recipe?
There are 7 total ingredients in this recipe.