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
- 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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