Juicy Balsamic Garlic Thyme Pork Tenderloin Food

GRILLED BALSAMIC-GARLIC CRUSTED PORK TENDERLOINS

Steps:

• 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.

BALSAMIC-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

JUICY BALSAMIC, GARLIC & THYME PORK TENDERLOIN

Steps:

• 1. Preheat oven to 375 degrees. Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry. Season all sides with salt and pepper to your own taste. Heat oil in large frying pan over medium-high heat. Get the pan nice and hot! Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it. Remove pork from pan and set on a plate. Turn down heat to medium, and add the balsamic vinegar. Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff! Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy. Do this for about 2-3 minutes til sauce has reduced and is thickened. Just don't do it too long, because it still has to bake and you don't want to end up with thick burnt tar to roof your house with! Turn heat off. Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up. (Fat side is bottom for this one.) Sprinkle bottom side evenly with 1/4 teaspoon (half) the thyme, using your fingers crushing it as you sprinkle. Sprinkle with half the garlic powder, (1/4 teaspoon also). Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish. Now season the top the same way. Pour remaining glaze over pork. Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.)Place in oven and roast for 30-35 minutes. (35 if slightly larger). Remove from oven, loosely cover with foil, and let rest for 10-15 minutes. This gives you time to heat up that corn or green beans! Remove pork from baking dish to platter, slice and plate. Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices). And serve!
• 2. *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :)Enjoy!! :)

BALSAMIC-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 375°F.
• Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
• Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
• Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
• Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.

ROASTED BALSAMIC PORK TENDERLOIN

Steps:

• Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
• Refrigerate at least 4 hours up to 24 hours.
• Preheat the oven to 475.
• Spray a small roasting pan with nonstick spray.
• Remove the tenderloin from the marinade, discard the marinade.
• Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
• Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
• Transfer to a carving board, let stand 10 minutes.
• Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.

JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME

Steps:

• Preheat oven to 375 degrees.
• Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
• Season all sides with salt and pepper to your own taste.
• Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
• Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
• Remove pork from pan and set on a plate.
• Turn down heat to medium, and add the balsamic vinegar.
• Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
• Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
• Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
• Turn heat off.
• Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
• Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
• Sprinkle with half the garlic powder, (1/4 teaspoons also).
• Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
• Now season the top the same way.
• Pour remaining glaze over pork.
• Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
• Place in oven and roast for 30-35 minutes. (35 if slightly larger).
• Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
• This gives you time to heat up that corn or green beans!
• Remove pork from baking dish to platter, slice and plate.
• Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
• And serve! :).
• *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).