I'm having a deliciously quiet Saturday afternoon by my by myself while the babies sleep and my husband is out. I'm enjoying the quiet time with a cup of Earl Gray tea and some lemon crisp cookies. I love it.I'm also loving the great deal I got on pork tenderloins this week. They went on sale for the grilling season so I picked up a couple and had some friends over for dinner. My culinary friend Tara has been suggesting this recipe to me for awhile so it was the perfect time to try it. The combination of fresh thyme, rosemary and garlic is one of my favorites, so the addition of balsamic vinegar could only amply the flavors all the more.
*Recipe from Rachael Ray
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Serves 4-6
1.5 - 2 lb pork tenderloin
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
4 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
2 sprigs fresh rosemary leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees.
On the back of the tenderloin will be a thin white layer called the silver skin. With a thin, sharp knife you want to remove this. Next cover a baking sheet in tinfoil and place the pork tenderloin on it. Drizzle the balsamic vinegar over the meat and use your fingers to massage it in. After you have cracked the garlic cloves with the side of a knife, cut little slits in the side of the meat and stick a garlic clove inside. Drizzle the meat with olive oil. In a small bowl, combine the grill seasoning, rosemary and thyme, mix well and then sprinkle the entire mixture over the pork tenderloin. Place in oven and roast for 20 minutes. Remove the meat from the oven and let rest for 5-10 minutes. Then slice into medallions and serve.
Click here for printable version of Balsamic Pork Tenderloin.
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THE RESULTS?
This was very good. I was actually hoping for more of a balsamic vinegar taste, but the rosemary, thyme and garlic really shine through. It's extremely tasty and my guests really enjoyed it.
I think what I will do next time is instead of roasting the meat on a cookie sheet, I will roast it in a large saute pan. After it comes out of the oven and I remove the meat, I will make a reduction with balsamic vinegar and the pan drippings. I think that could take this dish from being really good to fantastic! If you try that method before I do, let me know how it works out :)
For more delicious Rachael Ray recipes check out Taste and Tell's Saturdays with Rachael Ray.