Balsamic Glazed Pork Tenderloin

10 45 200
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Balsamic Glazed Pork Tenderloin
Health Highlights

Ingredients


681 gm Pork, tenderloin
2 tbsp Olive Oil, Extra Virgin
1 tsp Salt
1 tsp Black pepper
1/2 cup Balsamic vinegar
1 tbsp packed Brown sugar
1 tsp packed Brown sugar
1 clove(s) Garlic (pressed )
2 tsp Rosemary, fresh (chopped )
1 tsp Rosemary, dried

Instructions


  1. Trim the pork tenderloins, discarding excess fat. Scrape off the silver skin.
  2. Lightly sprinkle the pork tenderloins all over with salt and pepper.
  3. Heat the oven to 375°F. Line a baking pan (large enough to fit the tenderloins) with foil. Spray the foil lightly with nonstick cooking spray.
  4. Heat the olive oil in a large skillet over medium high heat.
  5. When the oil is hot, add the pork tenderloins and sear, turning to brown all sides.
  6. Transfer the pork tenderloins to the foil-lined baking pan. If the ends of the tenderloins are very thin and tapered, fold them under and tie with a little kitchen twine to make each tenderloin a uniform size for even cooking.
  7. In a bowl, combine the remaining ingredients; pour into the hot skillet and cook, stirring to scrape up any browned pork bits, for about 2 to 3 minutes, or until reduced by about half. Don't let the mixture burn. Brush a little of the reduced balsamic glaze over the pork.
  8. Roast the pork for about 20 to 30 minutes, brushing a few more times with the balsamic glaze mixture. The time will vary depending on size, but the pork should be cooked to at least 145° F.* Check with an instant read thermometer inserted into the thickest part of the largest tenderloin. 
  9. Remove the tenderloins from the oven and tent loosely with foil; let them rest for 5 minutes. 
  10. Transfer the pork tenderloins to a serving platter.
  11. Quickly bring any glaze left back boil in a saucepan and then pour over the pork. Slice the tenderloins for serving.

Nutrition Facts

Per Portion

Calories 200
Calories from fat 78
Calories from saturated fat 18.6
Total Fat 8.6 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.7 g
Cholesterol 74 mg
Sodium 461 mg
Potassium 484 mg
Total Carbohydrate 7.2 g
Dietary Fiber 0.2 g
Sugars 6.2 g
Protein 23.6 g

Dietary servings

Per Portion


Meat 1.3

Energy sources


Pygal14%417.6276427356055115.7269087132232839%455.52448454260957239.6778998451485747%292.6132944605873187.0233970283093514%39%47%CarbohydratesFatProtein
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