Рецепт Balsamic Pork Tenderloin
In older posts, I've probably told y'all how I'm really not a fan of pork. Sure, I eat ham and bacon, but even then I'm really picky about cuts and brands. It drives my husband crazy.
When I worked full time, I would make pork tenderloin a couple times a month. Even though it wasn't a favorite, the fact that it was so easy to prepare was enough to make me willing to just suck it up and eat it. Although I no longer work outside of the home, I still make it a point to serve pork tenderloin since I know it's easy and that Joe enjoys it.
Over the summer, I was really pleased to come across a recipe for pork that I actually LOVE and have made several times since! I even served it for company over the weekend and it was a huge hit! Everyone went back for seconds!
The original recipe calls for the thicker pork loin, but I almost always have the thinner pork tenderloins in my freezer since we pick them up when they are on a BOGO sale!
Balsamic Pork Tenderloin
adapted from Allrecipes.com
Ingredients:
- 1 package pork tenderloin, plain
- 3.4 cup balsamic vinegar
- 1-3 Tbs. Montreal Seasoning
- 3/4 cup vegetable oil
Directions:
Place pork in a gallon-sized ziplock bag.
Combine marinade ingredients and pour over the pork.
Close bag and allow to marinate in the fridge overnight.
When ready to cook, preheat oven to 350 degrees.
Transfer the pork and marinade into a baking dish.
Place in oven and cook about 1 hour.
Remove from oven and allow meat to rest for 10 minutes before slicing.
Notes:
Adjust the amount of Montreal Seasoning to your liking. We like our food peppery, so 3 Tbs was right up our alley!
Olive Oil can be used as well. I just use whichever one I have handy.