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Balsamic Pork Tenderloin
Contributed by: Melinda
A really simple preparation with sauce all in one dish. Note shallots have two lobes and in this recipe I use both lobes.
1 pork tenderloin, approx. 1.5 - 1.75 lb.
1 large shallot, peeled and sliced into rings
1 clove garlic, minced
1/4 cup balsamic vinegar
1 tbl agave syrup
Kosher salt & fresh ground black pepper
Olive oil
- Preheat oven to 375º
- Remove tenderloin from packaging and pat dry with paper towels
- Sprinkle all over with salt and black pepper, pressing to stick to the pork
- On a tray, drizzle some olive oil
- Roll the tenderloin in the olive oil to coat all over
- Let marinate for 30 minutes
- Heat an ovenproof skillet to medium-high
- Place tenderloin into skillet and sear on all sides
- Remove tenderloin to a plate and add shallots (add more olive oil if necessary) and salt
- When shallots are lightly browned, add garlic - don't brown garlic
- Immediately reduce heat to medium and add balsamic vinegar and agave
- Scrape up all the browned bits on the base of the pan
- Return tenderloin to the pan and turn to coat all sides with vinegar sauce
- Place pan in oven for 20 minutes (until pork is 155º on instant read thermometer)
- Remove from oven, place on a warm tray and let stand for 10 minutes
- Cut into thick slices and pour sauce over all
Questions about this recipe?
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