Roasted Balsamic Pork Tenderloin
4
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
Fresh thyme
1 Tbsp
Dijon mustard
2 tsp
Garlic
2 medium clove(s)
Black pepper
0.5 tsp
Uncooked lean pork tenderloin
1 pound(s)
Shallot(s)
2 medium
Spinach
10 oz
Table salt
0.25 tsp
Instructions
1
Combine the vinegar, 2 teaspoons of the oil, the thyme, mustard, garlic, and pepper in a large zip-close plastic bag; add the pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate at least 4 hours or up to 24 hours.
2
Preheat the oven to 450°F. Spray a small roasting pan with nonstick spray.
3
Remove the tenderloin from the marinade; discard the marinade. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to the roasting pan. Roast until an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, about 15–20 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into 16 slices.
4
Meanwhile, heat the remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, and cook, about 3–4 minutes. Serve with the pork. Yields 4 slices pork with 1⁄2 cup spinach per serving.
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