I found this recipe while browsing Pinterest ( I LOVE that site) It sounded so good and let me tell you, it did not disappoint! I am not a big meat eater myself, and I never crave it, but this recipe just might change that:) This tenderloin was fantastic! It was super tender and flavorful! Just for fun, I served it with some peach salsa, and it was delish! My family and our dinner guests loved it. And I loved how easy and simple it was to prepare. I think the marinade time is key. I let mine soak for about 12 hours, but I think overnight would even be better. The next time I am Costco I will pick up some more tenderloin and freeze them in the marinade so they can marinate while they defrost. That is one of my favorite time saving tricks and it works great! I grilled ours, but I think the oven directions would work wonderfully if you didn’t want to cook outdoors.
Hope you all have a great week! We have some seriously exciting news here:) Go Cougars!
Garlic Balsamic Pork Tenderloin
submitted by Melanie ~ The Sisters Cafe
4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
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.
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.
Recipe Source: Kitchen Confidante