Balsamic Glazed Pork Tenderloin Best Recipes

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BALSAMIC-GLAZED PORK TENDERLOIN

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Balsamic-Glazed Pork Tenderloin image

Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients:

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup packed brown sugar

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.

Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.

PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE

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Pork Tenderloin With Orange-Balsamic Glaze image

This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook.

Provided by heather in Ont

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients:

  • 1 1/2 lbs pork tenderloin
  • 1/4 cup orange juice concentrate
  • 1/4 cup apricot jam
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons grated orange zest (optional)
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 3 tablespoons chopped parsley or 3 tablespoons cilantro
  • 1/4 cup diced dried apricot

Steps:

  • Preheat oven to 425°F Line a baking pan with parchment paper.
  • In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
  • To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
  • Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.

Nutrition Facts : Calories 359.6, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 167.2, Carbohydrate 25.2, Fiber 0.9, Sugar 18.4, Protein 35.9

JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME

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Juicy Balsamic-Glazed Pork Tenderloin With Garlic and Thyme image

I had fun playing in the kitchen last night, and I think I've come up with a real winner! It was VERY juicy, tender, slightly sweet and flavorful! And so easy to make! Hope you enjoy it as much as we did! *You can also use a small pork loin roast, also. **Don't be fooled by my lengthy directions, this is easy-peasy. I always just try to keep in mind that there are newbie cooks and try to help by describing everything I can to help.

Provided by Wildflour

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients:

  • 1 1/2 lbs pork tenderloin
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1 tablespoon vegetable oil
  • 1/4 cup balsamic vinegar
  • 4 teaspoons dark brown sugar, 1 Tbl. plus 1 tsp. firmly packed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

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! :).

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