Garlic-Balsamic Pork Tenderloin

It’s no secret that I am not a fan of pork chops.  Pork tenderloin, on the other hand, I do actually like.  It’s a great cut of meat that is easy to make and always comes out tender.  (I guess that’s why they it called pork tenderloin!)

I based this recipe off of this one.  I had all of the ingredients in the house, which was an added plus.  It was also a fast recipe to pull together.  The meat was delicious and so tender!  The balsamic was not overpowering at all, and there was just a hint of heat from the crushed red pepper.

I do have one confession: I used a teriyaki flavored pork tenderloin!  It was completely unintentional.  I didn’t even realize that I purchased a teriyaki one until I took it out of the fridge that night to cook.  I have to admit, however, that it actually worked!  (I will try the marinade on a plain tenderloin sometime in the future, though!)

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Start with the marinade for the pork…

  • Mince up 5 cloves of garlic.

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  • Place the garlic in a bowl.

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  • Add a couple tablespoons of balsamic vinegar.

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  • Pour in a couple tablespoons of EVOO.

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  • Measure out about ½ teaspoon of freshly ground black pepper.  I cracked mine onto a cutting board until it looked like I had the right amount.

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  • Transfer the black pepper to the bowl.

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  • Add the same amount of salt.

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  • Give everything a quick mix.

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  • Then, sprinkle in a little bit of crushed red pepper flake (or a lot if you like things spicy!).

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  • Whisk to combine everything.
  • Place a teriyaki pork tenderloin in the marinade.

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  • Turn the tenderloin to coat on all sides.

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  • Let the pork marinate for about 30 minutes.
  • Preheat your oven to 400°.
  • Preheat an oven safe skillet over high heat.
  • Coat the bottom of the skillet with canola oil.

  • Add the pork tenderloin to the skillet.

  • Sear on all sides.  (This will help seal the juices into the pork.)

  • Transfer the skillet to the oven.

  • Cook for about 20-25 minutes, turning the tenderloin every so often.

  • After about 20 minutes, insert a thermometer into the pork and see if it measures 160°.  (If it does, remove it from the oven.  If it doesn’t, put it back in for a few more minutes.)

  • Let the pork rest for about 10 minutes.

  • Slice the pork on a cutting board.

Serve the pork with whatever vegetable you’d like.  I made Balsamic Haricots Verts (recipe coming soon!).  Enjoy!

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Garlic-Balsamic Pork Tenderloin (serves 4)

INGREDIENTS:

  • 5 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flake
  • 1¼ pound pork tenderloin
  • 2 tablespoons canola oil

DIRECTIONS:

  • Combine the garlic, vinegar, olive oil, black pepper, salt, and red pepper flake in a bowl.
  • Whisk to combine.
  • Place the tenderloin in the bowl.
  • Turn to coat on all sides.
  • Let the pork marinate for about 30 minutes, turning every so often.
  • Preheat your oven to 400°.
  • Heat the canola oil in an oven safe skillet over high heat.
  • Place the tenderloin in the skillet.
  • Sear on all sides.
  • Transfer the skillet to the oven.
  • Bake for 20-25 minutes, flipping a few times, until the temperature of the pork reaches 160°.
  • Remove the pork from the oven and let rest for about 10 minutes before slicing.

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