Juicy Balsamic Glazed Pork Tenderloin With Garlic And Thyme Recipes

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BALSAMIC-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

I found this recipe in a site promoting the other white meat. Balsamic vinegar combines with a touch of brown sugar to make a delectable glaze for this pork.. A quick browning gives the pork color and seals in the juices for a more tender dish. This recipe is simple and very tasty both hot or cold.I made 2 so I can have leftovers. Add baby potatoes to your pan and you will get these great roasted potatoes.

Provided by Sageca

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs pork tenderloin
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup balsamic vinegar
1/2 teaspoon crushed garlic
2 tablespoons firmly packed brown sugar

Steps:

  • Preheat oven to 375°F.
  • Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
  • 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.
  • Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
  • Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.

JUICY BALSAMIC, GARLIC & THYME PORK TENDERLOIN



Juicy Balsamic, Garlic & Thyme Pork Tenderloin image

I had fun playing in the kitchen one night, and we think I've come up with a real winner! It was VERY juicy, tender, slightly sweet and flavorful! And so easy to make! Hope you enjoy it as much as we did! *You can also use a small pork loin roast, if desired. **Don't be fooled by my lengthy directions, this is easy-peasy. I...

Provided by Kelly Williams

Categories     Pork

Time 45m

Number Of Ingredients 7

1 1/2 lb. pork tenderloin (*can also use a small pork loin roast)
*salt & pepper to taste (start with 1/4 tsp. each)
1 tbl. vegetable oil
1/4 cup aged sweet balsamic vinegar
1 1/2 tbl. firmly packed dark brown sugar
1/2 tsp. dried thyme
1/2 tsp. garlic powder

Steps:

  • 1. Preheat oven to 375 degrees. Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry. Season all sides with salt and pepper to your own taste. Heat oil in large frying pan over medium-high heat. Get the pan nice and hot! Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it. Remove pork from pan and set on a plate. Turn down heat to medium, and add the balsamic vinegar. Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff! Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy. Do this for about 2-3 minutes til sauce has reduced and is thickened. Just don't do it too long, because it still has to bake and you don't want to end up with thick burnt tar to roof your house with! Turn heat off. Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up. (Fat side is bottom for this one.) Sprinkle bottom side evenly with 1/4 teaspoon (half) the thyme, using your fingers crushing it as you sprinkle. Sprinkle with half the garlic powder, (1/4 teaspoon also). Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish. Now season the top the same way. Pour remaining glaze over pork. Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.)Place in oven and roast for 30-35 minutes. (35 if slightly larger). Remove from oven, loosely cover with foil, and let rest for 10-15 minutes. This gives you time to heat up that corn or green beans! Remove pork from baking dish to platter, slice and plate. Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices). And serve!
  • 2. *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :)Enjoy!! :)

BALSAMIC-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar

Steps:

  • Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Steps:

  • Preheat oven to 500 degrees F.
  • Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  • Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  • Let meat rest, transfer to a carving board, slice and serve.

PORK TENDERLOIN WITH HONEY GARLIC SAUCE



Pork Tenderloin with Honey Garlic Sauce image

Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 10

2 pork tenderloin ((pork fillet), 500g/1lb each (Note 1))
1 1/2 tbsp olive oil ((or butter))
3 garlic cloves (, very finely chopped)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
3 tbsp cider vinegar ((Note 2))
1 1/2 tbsp soy sauce, light or all purpose ((Note 2))
1/2 cup honey ((or maple syrup))

Steps:

  • Preheat oven to 180C/350F.
  • Mix Sauce ingredients together.
  • Mix Rub ingredients then sprinkle over the pork.
  • Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
  • When pork is almost seared, push to the side, add garlic and cook until golden.
  • Pour sauce in. Turn pork once, then immediately transfer to the oven.
  • Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
  • Remove pork onto plate, cover loosely with foil and rest 5 minutes.
  • Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
  • Remove from stove, put pork in and turn to coat in sauce.
  • Cut pork into thick slices and serve with sauce!

Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving

BALSAMIC ROASTED PORK TENDERLOIN



Balsamic Roasted Pork Tenderloin image

Balsamic Roasted Pork Tenderloin is cooked in a decadent glaze that combines the earthy taste of rosemary with the tangy flavor of vinegar and a little kick of garlic. This filling and flavorful meal goes so well with a light salad and a glass of wine.

Provided by Katerina | Diethood

Categories     Dinner

Time 1h15m

Number Of Ingredients 7

2 pounds boneless pork tenderloin
1/4- cup STAR Extra Virgin Olive Oil
3 tablespoons STAR Balsamic Vinegar of Modena
10 garlic cloves (smashed)
1/2- cup fresh rosemary leaves
salt and fresh ground pepper (to taste)
2 pounds small red potatoes (washed and quartered)

Steps:

  • Preheat oven to 450°F. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
  • In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
  • Spread 3/4 of the rub on all sides of the meat. Place in oven and cook for 10 minutes. Turn half way through cooking for even browning.
  • In the meantime, prepare the potatoes by combining them with the remaining of the rub.
  • Remove roasting pan from oven; reduce oven to 350°F.
  • Place prepared potatoes around the meat. Put back in the oven and continue to cook for 45 minutes, or until cooked through and potatoes are tender. Pork is done cooking when internal temperature is between 145°F and 160°F.
  • Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.

Nutrition Facts : ServingSize 1 serving, Calories 367 kcal, Carbohydrate 27 g, Protein 34 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 110 mg, Fiber 2 g, Sugar 3 g

JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME



Juicy Balsamic-Glazed Pork Tenderloin With Garlic and Thyme image

I had fun playing in the kitchen last night, and I think I've come up with a real winner! It was VERY juicy, tender, slightly sweet and flavorful! And so easy to make! Hope you enjoy it as much as we did! *You can also use a small pork loin roast, also. **Don't be fooled by my lengthy directions, this is easy-peasy. I always just try to keep in mind that there are newbie cooks and try to help by describing everything I can to help.

Provided by Wildflour

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork tenderloin
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 tablespoon vegetable oil
1/4 cup balsamic vinegar
4 teaspoons dark brown sugar, 1 Tbl. plus 1 tsp. firmly packed
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees.
  • Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
  • Season all sides with salt and pepper to your own taste.
  • Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
  • Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
  • Remove pork from pan and set on a plate.
  • Turn down heat to medium, and add the balsamic vinegar.
  • Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
  • Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
  • Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
  • Turn heat off.
  • Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
  • Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
  • Sprinkle with half the garlic powder, (1/4 teaspoons also).
  • Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
  • Now season the top the same way.
  • Pour remaining glaze over pork.
  • Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
  • Place in oven and roast for 30-35 minutes. (35 if slightly larger).
  • Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
  • This gives you time to heat up that corn or green beans!
  • Remove pork from baking dish to platter, slice and plate.
  • Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
  • And serve! :).
  • *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).

EASY JUICY PORK TENDERLOIN



Easy Juicy Pork Tenderloin image

This is a super easy recipe for the juiciest, tastiest pork tenderloin. Adapted from a Paula Deen recipe to simplify it for our busy schedules. Brining the pork keeps it tender and juicy, eliminates high roasting temperatures, and constantly checking for doneness. It's fantastic with mashed potatoes and gravy on the side.

Provided by jakematic

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs boneless pork loin, not a flavored one, get it from the butcher
1/2 cup salt
1/4 cup sugar
2 quarts water
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon black pepper

Steps:

  • Dissolve 1/2 cup salt and sugar with water in large bowl.
  • Submerge pork, cover with plastic wrap and refrigerate for 1 hour.
  • Mix remaining ingredients in a teacup and let sit at room temperature.
  • I've substituted Italian seasoning for the herbs and it works very well.
  • Rinse roast under cold water and pat dry with paper towels.
  • Rub herb mixture over entire pork loin.
  • Place in loaf pan and cook at 325F for 90 minutes.
  • Tent pork and let rest for 10 minutes.
  • Slice and serve with stuffing or mashed potatoes and gravy.

Nutrition Facts : Calories 820.6, Fat 53, SaturatedFat 16.2, Cholesterol 214.3, Sodium 16077, Carbohydrate 14.5, Fiber 0.3, Sugar 12.5, Protein 67.6

EASY PORK LOIN ROAST RECIPE | INCREDIBLY JUICY & SO SUCCULENT



Easy Pork Loin Roast Recipe | Incredibly Juicy & So Succulent image

This pork loin is coated in a savory balsamic glaze and seasoned for maximum flavor. It's pan-seared and then baked to perfection for a tender, and juicy pork loin roast everyone will love!

Provided by The Diet Chef

Categories     Dinner

Time 1h15m

Number Of Ingredients 10

Around 2.6 lb (1.2kg) pork loin
3 tbsp olive oil
4 tbsp balsamic vinegar
4 cloves of garlic
1/2 lemon zest
1 tsp onion powder
1 tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper

Steps:

  • Preheat the oven to 285°F (140°C).
  • Place the pork loin in a skillet over medium heat with olive oil, roast on each side for about 2 minutes.
  • Put the spices in a blender or in a mortar and pestle, combine them into a paste.
  • Now coat all the sides of the pan-fried pork with the marinade paste.
  • Place the meat in the oven at (285°F) 140°C and bake for the next 50-60 minutes. Then increase the temperature to 340°F (170°C) for the next 15 minutes. Once the roast reaches 140°F turn off the oven - it will come up to 145°F as it cools.
  • Leave the pork in it to allow the meat to cool slightly - 5 to 10 minutes should suffice.
  • Serve warm, cut into thin slices and enjoy!

Nutrition Facts : ServingSize 1 Slice, Calories 105 calories, Fat 3, Carbohydrate 1.5, Fiber .5, Protein 19

JUICY PORK TENDERLOIN



Juicy Pork Tenderloin image

This is about the only way my family likes pork tenderloin. I roast it or grill it. Marinate for 24 hours for best results.

Provided by TMoney

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 pork tenderloin (2 loins in pack)
1/4 cup vermouth
2 garlic cloves, minced
3 tablespoons sugar
3 tablespoons soy sauce
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons fresh rosemary, finely chopped
1 teaspoon cornstarch

Steps:

  • Mix all (except cornstarch) ingredients and rub mixture into loins.
  • Refrigerate 2-4 hours or overnight.
  • Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
  • let stand 10 mins then slice into medallions.
  • pour pan juices into sauce pan and add cornstarch.
  • cook sauce for one minute more till thick.
  • Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.

Nutrition Facts : Calories 142.5, Fat 3, SaturatedFat 1, Cholesterol 54.7, Sodium 833.5, Carbohydrate 9.7, Fiber 0.2, Sugar 8.3, Protein 18.5

PORK ROAST WITH THYME



Pork Roast with Thyme image

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
½ tablespoon ground black pepper
3 bay leaves
½ cup cider vinegar
1 teaspoon dried thyme

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
  • Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g

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2021-12-02 Reduce the heat to medium/low and allow to simmer for 10-15 minutes, or until the glaze has reduced and thickened. Allow to cool. Preheat your oven to 400 degrees. Evenly wrap the pork tenderloin (s) with the prosciutto. Place on a baking sheet fitted with a wire rack. Baste the pork tenderloins with half of the glaze.
From kjandcompany.co


JUICY BALSAMIC GLAZED PORK TENDERLOIN WITH GARLIC AND THYME
Juicy balsamic glazed pork tenderloin with garlic and thyme is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make juicy balsamic glazed pork tenderloin with garlic and thyme at your home.. The ingredients or substance mixture for juicy balsamic glazed pork tenderloin with garlic …
From webetutorial.com


JUICY PORK TENDERLOIN RECIPES
2021-08-14 · Air Fryer Pork Tenderloin is a juicy and savory pork recipe that you can make in less than 30 minutes for the perfect weekday meal. Although many people have issues with pork tenderloin being dry, cooking it in the air fryer will solve that problem using this easy recipe. Air Fryer recipes are a huge hit on the blog. We enjoy cooking breakfast ...
From tfrecipes.com


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