Easy Herbed Pork Tenderloin
This easy herb and spiced pork tenderloin comes together quickly for a great weeknight or Sunday super meal. Loaded with flavor, tender and juicy, your family will love this recipe as much as mine does.
Ingredients
- 1 2 count package Pork Tenderloins (approx. 2-3 lbs)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chopped Fresh Parsley - You can use 2 teaspoons dried.
- 1 teaspoons salt
- 1 teaspoon coarse black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons Paprika.
- 1 ½ teaspoons minced garlic
- ½ C white cooking wine substitute beef broth or water
- 3 Tablespoons Balsamic Vinegar
Instructions
- Preheat oven to 350°. Line a 9 x 13 baking dish with aluminum foil.
- Using a Paper towel pat each tenderloin dry.
- Place both Pork Tenderloins in the bottom of the lined 9 x 13 pan. Drizzle with olive oil and rub into, or brush, each pork tenderloin, top and bottom.
- In a small bowl combine salt, pepper, onion powder, garlic powder, and paprika. Mix well. Sprinkle over each pork tenderloin and massage into the meat. Divide minced garlic over the top of each pork tenderloin and rub into the top of each roast. Sprinkle the top of each roast with chopped fresh rosemary. Lay a few springs of rosemary on top of each roast.
- Add wine to the bottom of the pan. Place in preheated oven and bake for 30-40 minutes until meat thermometer reads 155-160° in the thickest part of the meat.
- Remove meat from the baking dish. Wrap in a fresh sheet of foil. Carefully pour juices from baking dish into a medium sauce pan. Place over medium-high heat and bring to a low boil. Stir-in Balsamic Vinegar. Cook on low until mixture reduces in half.
- Slice Pork Tenderloin into ¼ - ½ inch thick slices with a sharp carving knife. Pour Balsamic Glaze over the top of each roast. Serve Warm.
Video
Nutrition
Serving: 1gCalories: 73kcalCarbohydrates: 3gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 10mgSodium: 514mgSugar: 1g
Tried this recipe?Let us know how it was!