Monday, June 4, 2012

Balsamic-glazed pork tenderloin

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1 1/2 pounds pork tenderloin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
  1. Preheat oven to 375°F (190°C).
  2. Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
  3. Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
  4. Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
  5. Place pork in a small roasting pan. Roast for 20 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
Makes 4 servings.
*I always make twice as much glaze to use to dip extra pieces in a ramekin while eating

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