It’s not easy to make a nice Valentine’s Day dinner mid-week, when there is work, school, and activities. But I was determined to do it yesterday. I’ve been looking through old recipes lately and I knew exactly what I wanted to try: balsamic roast pork tenderloins. This is a recipe I made often when Drew and I were first married. I’m not sure why it’s been so long since I prepared it, but I’m happy to say it will be back in the meal rotation.
The recipe is simple (SO simple), and my kids all loved it, too. Laura especially loved the bits of roasted garlic that flavor the pork.
Balsamic Roast Pork Tenderloins
2 pounds pork tenderloins (1 package with 2 tenderloins)
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
4 cloves garlic, cracked
Kosher salt salt and black pepper
2 sprigs fresh rosemary leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 450 degrees F. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tender loins on a nonstick, rimmed cookie sheet. 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 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.
I served this with baked sweet potatoes and lemon-Parmesan roasted broccoli. This dish would be great to prepare for company because you get a fantastic result with very little effort! Enjoy!