Roasted Balsamic Pork Tenderloin
3
Points®
Total Time
44 min
Prep
8 min
Cook
36 min
Serves
4
Difficulty
Easy
Take care not to overcook this tender cut of meat. If you don't have an instant-read thermometer, we highly suggest investing in one—you'll use it constantly, and it really eliminates the risk of under- or overcooking meat. The pork in this recipe is first marinated with a savory mixture of balsamic vinegar, olive oil, fresh thyme, Dijon mustard, garlic, and black pepper. This marinade also works nicely with steak or chicken breast. While the pork is roasting, soften some shallots and baby spinach as a delicious green side to complete the meal. It's an easy, satisfying, and mostly hands-off recipe that you'll find yourself making again and again.
Ingredients
Balsamic vinegar
2 Tbsp
Olive oil
1 Tbsp, extra-virgin
Fresh thyme
1 Tbsp, fresh, chopped
Dijon mustard
2 tsp
Garlic
2 clove(s), minced
Black pepper
½ tsp, freshly ground
Uncooked lean pork tenderloin
1 pound(s), trimmed of all visible fat
Shallot
2 medium, minced
Spinach
10 oz, baby leaves variety
Table salt
¼ tsp