This balsamic glazed pork tenderloin is easy to prepare. The balsamic vinegar reduction with some fresh rosemary gives the tenderloin a remarkable flavour, and it’s such a simple combination of ingredients.
INGREDIENTS. Serves 6
120ml balsamic vinegar
450g pork tenderloin
60 ml balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary
2 cloves garlic, minced
¾ teaspoon ground black pepper
⅛ teaspoon salt
METHOD
In a small saucepan, bring 120 ml balsamic vinegar to boiling. Reduce heat: boil gently for 5 minutes. Set aside. Makes about 60ml of glaze.
Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine the remaining balsamic vinegar, olive oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal the bag, and turn the meat over, to coat the tenderloin. Marinate in the refrigerator for 1 hour.
Remove tenderloin from marinade, discarding marinade.
Preheat oven to 180°C
Quickly brown the Pork in a pan over a medium heat. (We use a pan with a detachable handle) Then pace in the oven and cook for 15 minutes
Brush tenderloin on all sides with balsamic glaze. Put back in the oven for 2 minutes. Cover meat with foil. Let stand for 15 minutes. Slice to serve.
We served it with green beans and fondant potatoes.
Original Recipe Eating Well
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