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Balsamic Glazed Pork Tenderloins

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balsamic glazed pork tenderloins

Ingredients

Scale
  • Pork
  • 2 – 1 1/2 pound pork tenderloins
  • 6 cloves garlic
  • 1/4 cup olive oil
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh/ 1 tsp. dried herbs (tarragon or rosemary)
  • your favorite pork rub
  • 1/2 cup white wine
  • Glaze
  • 1/2 cup beef stock
  • 1/2 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoons butter

Instructions

  1. Preheat the oven or grill to 425 degrees F.
  2. Add garlic, olive oil, lemon zest, and herbs to food processor and pulse on high until garlic is minced and forms a paste. You can also mince the garlic and stir together in a bowl. Spread mixture over the pork tenderloins and season with your favorite pork rub. Set aside.
  3. In a large cast iron or oven safe skillet, heat over medium high heat. Once hot, add the pork tenderloins and brown on all sides. Once brown, add the wine and deglaze the pan being sure to scrape up the dried bits.
  4. Put entire skillet in oven or on grill. You can also move the pork tenderloins to an oven safe pan if needed. Grill or bake 15-20 minutes or until tenderloins reach an internal temperature of 145 degrees.
  5. Remove pork tenderloins from skillet, wrap in foil, and let rest while you make the glaze.
  6. Place the skillet back on the stove over medium high heat, add the beef broth and balsamic vinegar to the pork juices left in the skillet. Cook over medium heat until reduced by half, about 10 minutes. Add the dijon mustard, stir well. To finish, add the butter and stir until melted and fully incorporated into the glaze.
  7. Add the pork tenderloins back to the skillet and spoon the glaze over the top. Slice and enjoy, feel free to top slices with additional glaze.

Nutrition

Find it online: https://prairiecalifornian.com/balsamic-glazed-pork-tenderloin/