Balsamic Roast Pork Tenderloin
Try this Balsamic Roast Pork Tenderloin recipe, or contribute your own.
Try this Balsamic Roast Pork Tenderloin recipe, or contribute your own.
- 4 1/2 lb. pork tenderloins 2 packages with 1 tenderloin in each package (for the four of us i only cooked one of the tenderloins)
- 4 tbsp. balsamic vinegar
- 4 tbsp extra virgin olive oil
- 8 cloves garlic cracked or chopped
- steak seasoning blend or coarse salt and black pep
- 4 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs fresh thyme leaves stripped and finely chopped (i used a teaspoon of dry)
- Carbohydrate 6.1927 g
- Cholesterol 1326.75768225 mg
- Fat 97.9796479745 g
- Fiber 0.463700006484985 g
- Protein 421.8027398225 g
- Saturated Fat 27.72434850365 g
- Serving Size 1 1 recipe (2142g)
- Sodium 1069.8681458 mg
- Sugar 5.72899999351502 g
- Trans Fat 9.54243667279999 g
- Calories 2709 calories
Step-by-step
- Preheat oven to 500 degrees
- Trim silver skin or connective tissue off tenderloins
- Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil)
- Cut small slits into meat and disperse chunks of cracked garlic coves into meat
- Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat
- Drizzle tenderloins with olive oil, just enough to coat
- Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend
- Roast in hot oven for 20 minutes
- Let meat rest, transfer to a carving board, slice and serve
Roasting pork tenderloin at an aggressive 500 degrees Fahrenheit creates rapid protein denaturation on the exterior while preserving internal moisture, provided the cooking duration is strictly monitored. High-heat thermal transfer relies on radiant energy from the oven walls to brown amino acids and sugars via the Maillard reaction, forming a crust before the center overcooks.
- Insert the tip of a paring knife directly into the thickest part of the meat for five seconds, then press the flat side against your inner wrist; if the metal feels hot, the interior has reached approximately 140 degrees Fahrenheit.
- Pull the meat from the oven at the twenty-minute mark to prevent protein fibers from tightening excessively, which expels moisture and creates a dry, mealy texture.
- Allow the roast to rest undisturbed on a wooden carving board for ten minutes so the muscle fibers relax and reabsorb juices that were driven toward the center by thermal pressure.
- Substitute fresh rosemary and thyme with dried herbs at a one-to-three ratio—using one teaspoon of dried herb for every tablespoon of fresh—since dehydration concentrates volatile aromatic compounds.
Proper thermal management dictates that residual cooking will elevate the internal temperature by roughly five degrees during the resting phase. Slicing the rested meat strictly perpendicular to the grain shortens muscle fibers for optimal tenderness on the palate.
