Wednesday, November 13, 2013

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


  • 1 package pork tenderloin, plain 
  • 3.4 cup balsamic vinegar 
  • 1-3 Tbs. Montreal Seasoning 
  • 3/4 cup vegetable oil 
  • 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.  
  • 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.  

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