BALSAMIC PORK LOIN
Nothing smells better coming from the oven than a balsamic roasted pork loin!
Provided by Holly Nilsson
Categories Main Course
Time 1h45m
Number Of Ingredients 10
Steps:
- In a medium mixing bowl whisk together the marinade ingredients.
- Add pork loin to a large zip-top bag and pour the marinade mixture into the bag. Let marinate for at least 3 hours or overnight.
- When ready to cook, preheat oven to 350°F and place pork loin with the marinade into a 9x13 casserole dish.
- Bake uncovered for about 1 to 1 ½ hours making sure to baste the pork every 30 minutes. The pork is fully cooked when the middle of the roast registers 140°F.
- Remove from the oven and let rest for at least 5 minutes before slicing.
Nutrition Facts : Calories 398 kcal, Carbohydrate 7 g, Protein 51 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 405 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
ROSEMARY DIJON PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
- Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
- rosemary evenly all over the top.
- Place the pork in roasting pan lined with a rack and roast for 20 minutes.
- Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.
BALSAMIC ROASTED PORK LOIN
A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!
Provided by Melissa S.
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 3.1 g, Cholesterol 55 mg, Fat 23.4 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 5.5 g, Sodium 731.9 mg, Sugar 2.2 g
BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
- Let meat rest, transfer to a carving board, slice and serve.
BALSAMIC ROAST PORK TENDERLOINS
Courtesy of the Food Network. This wonderful, tender piece of pork is balanced perfectly when stuffed with fresh garlic and smothered in balsamic vinegar, olive oil, fresh herbs and roasted to perfection.
Provided by CHILI SPICE
Categories Pork
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp knife.
- Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse slivered garlic into the holes. Combine steak seasoning blend or coarse salt and cracked black pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
- Let meat rest, transfer to a carving board, slice and serve.
Nutrition Facts : Calories 301.9, Fat 12.6, SaturatedFat 3.2, Cholesterol 132.7, Sodium 108.1, Carbohydrate 1.9, Fiber 0.1, Sugar 1, Protein 42.3
ROAST PORK LOIN WITH BALSAMIC, DIJON & THYME RECIPE - (4.8/5)
Provided by chelseausm
Number Of Ingredients 8
Steps:
- Pat the pork loin dry with paper towels. Whisk together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper and thyme in a small bowl and smother all over the pork loin. Let it sit for at least 20 minutes (or longer in the refrigerator) as you preheat your oven or grill. Oven preparation: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in deep sided sauté or roasting pan. Sear on all sides, about 3-4 minutes per side. Place in oven and roast for 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing. Grill preparation: Preheat the grill to medium high heat. If desired, use a cast iron pan, but you can also prepare this directly on the grill grates. Sear the pork loin on all sides, about 3-4 minutes per side. Continue to grill, rotating periodically, for about 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing.
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
Steps:
- Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
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OVEN ROASTED PORK TENDERLOIN WITH DIJON BALSAMIC GLAZE
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- In a small bowl, mix together olive oil, Dijon mustard, balsamic vinegar, rosemary, minced garlic, salt, and pepper to make your marinade/cooking sauce. This mixture will be a little bit thick from the mustard and should cling to the meat.
- Use half the marinade to coat the tenderloin pieces thoroughly. Use a basting brush or your fingers to run into the meat.
BALSAMIC DIJON PORK ROAST - CTV
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- Combine garlic, thyme, balsamic, mustards and olive oil in a small bowl. Season with salt and pepper. Pour half over pork. Rub glaze over pork and let sit at room temperature for 30 minutes.
- Transfer pork to a roasting pan fitted with a rack and pour 1-1/2 cups (355 milliliters) water into bottom of pan. Roast until internal temperature reaches 140°F (60°C), about one hour, basting with reserved glaze every ten minutes after first 30 minutes of cooking. Add more water if pan becomes dry.
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