This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Man who waits for roast duck to fly into mouth must wait very, very long time."
-Jules Renard, Author
Making a balsamic glaze is about the easiest way to create a simple but very elegant meal. Concentrating the vinegar by reducing it intensifies its sweetness. While it is not as good as the much more expensive aged balsamic vinegar, you can have a similar sauce for your roasts or salads at a fraction of the cost.
Dollar for dollar this is one of the best cuts of meat going. Pork tenderloin is lean and flavorful. You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything. This recipe can be doubled for two tenderloins since in most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound. Ask the butcher if you want only one.
There will be a variable amount of fat and I trim this carefully. Most important is the silverskin. This is a thin layer of fascia at the head of the tenderloin on one side. It has to be trimmed because it is tough and fibrous.
Lay the tenderloin on the cutting board with the silverskin side up. Press gently on the top to flatten the meat. Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin. Keep the pressure slightly upward and the silverskin will easily cut away from the meat.
Servings = 4 | Serving size =4 ounces pork with sauce
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers.
Serve with Plain Mashed Potatoes or Cheese Grits or Plain Mashed Potatoes - Low Sodium Version or Brown and Wild Rice or Brown Rice or Creamy Cauliflower Lentils or Low Sodium Creamy Cauliflower Lentils
|1 cup||balsamic vinegar|
|1 tsp||olive oil|
|16 ounces||pork tenderloin|
|fresh ground black pepper (to taste)|
Place the balsamic vinegar in a small sauce pan over medium heat. When the vinegar begins to boil, adjust the heat to a simmer.
Cook the vinegar until it is reduced to 1/4 cup. Set aside.
Place a large skillet in the oven and preheat to 375°F.
When the oven is at temperature add the oil to the pan and swirl to coat.
Add the tenderloin and sprinkle the salt and pepper over the tenderloin.
Roast the pork, turning 2 or 3 times, for about 15 to 20 minutes.
Remove the pork from the oven and let rest for about 2 minutes.
Slice and serve topped with the balsamic glaze.
Serving size = 4 ounces pork with sauce
Servings = 4
Amount Per Serving
|Calories 180||Calories from Fat 22|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 2%||Iron 11%|
|Vitamin K 0 mcg||Potassium 523 mg|
|Magnesium 39 mg|