What’s for Dinner? Balsamic Roast Pork Tenderloin

There's a whole lot of flavor on this platter -- Balsamic Roast Pork Tenderloin for the win!

The Occasion: Quick and easy weeknight dinner. Lots of flavor, little fuss and bother. 

The Recipe: This ‘keeper’ recipe for Balsamic Roast Pork Tenderloin comes from the food blog Kevin is Cooking. I love his tag line – “Life’s too short to be bland!” Check out this site, you won’t be sorry. 

​What Makes It Special? Regular readers of this blog know that I am the unofficial spokesperson for pork tenderloin (Big Swine – call me!) I rely on its ease of preparation and versatility. Pork tenderloin can take on many different flavor profiles depending on the seasonings. This one is vaguely Mediterranean, with fresh rosemary, lemon zest, and balsamic vinegar in the forefront. 

Juicy pork, tangy balsamic vinegar -- such a good combo!

Kitchen Tip: The recipe calls for capers in the sauce, but in my opinion, you don’t need ‘em. The balsamic sauce is just fine without them. Next time, no capers. 

Kitchen Tip #2: I always like to brine the pork tenderloins before proceeding with any recipe. A quick soak in the salty water for just 30-45 minutes will keep the meat nice and juicy while it cooks. 

Click on the photos to enlarge them and read the captions.

The Verdict: Simple preparation, speedy cooking time, and supremely satisfying. Add some roasted potatoes and a green vegetable to the plate for a well-rounded meal and enjoy!

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Balsamic Roast Pork Tenderloin
Recipe Source: Kevin Is Cooking
 
INGREDIENTS:

• 3 pounds of pork tenderloin (two 1-1/2 pound tenderloins)
• 4 cloves of garlic, crushed
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons grated lemon zest
• 2 tablespoons olive oil, separated
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup beef stock
• 1/2 cup balsamic vinegar
• 2 tablespoons butter
• 2 tablespoons capers (optional)

DIRECTIONS:

• Preheat the oven to 450˚F.
• Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper into a paste. Press this mixture onto the tenderloins.
• In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
• Transfer to the oven and roast for 12 minutes.
• Remove pork from the pan and keep warm.
• Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers (if using).
• Cut the tenderloin into thick slices and serve with balsamic sauce spooned over the top. 

What's your favorite go-to weeknight dinner? Tell us in the comments.