I knew I would love this recipe from the moment I read Balsamic and Garlic together in the same title.
If you happen to have a pork tenderloin taking up space in your freezer then I have the perfect recipe for you!
If you don’t have one, go. get. one. ~ now! I can wait!
This pork was so juicy and flavorful but most of all tender.
It was easy to prepare and easier to cook.
You will need:
- 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. (I marinated it for about 4 hours and it did the trick!)
- Grill preparation: Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.
- Let it rest at least 10 minutes before slicing.
- Oven preparation:
- 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.