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    You are in: Home / Recipes / Pork Tenderloin Recipe
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    Pork Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    The Italian Cook's Note:

    tender sliced pork tenderloin in a balsamic vinegar cream sauce

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    Units: US | Metric

    • 4 ounces pork tenderloin, 2 pieces (trimmed and pounded)
    • flour, to coat pork
    • salt and pepper
    • 1/3 cup balsamic vinegar
    • 1/4 cup knorr's demi-glace (prepared, mixed with warm water)
    • 1/4 cup heavy cream, mixture diluted with half-and-half
    • 20 pieces prosciutto, small pieces, maybe a slice cut up into little squares
    • 2 tablespoons olive oil


    1. 1
      in a small sautee pan add olive oil.
    2. 2
      salt and flour pork, pat off excess flour.
    3. 3
      turn on heat to medium, when oil is hot, add pork, give the pan a little shimmy so pork does not stick to the pan.
    4. 4
      brown sides and remove pork. Pour out the oil.
    5. 5
      add balsamic vinegar, demi glace, cream, prosciutto, and a pinch of salt to taste, but make sure you know what the taste is, and that is good. probably more salt than you think, but not too much, duh.
    6. 6
      cook on medium heat until it starts to thicken just before finished add the pork back in and turn off, after a minute or so flip the pork over. pork should be tender, but all the way cooked.
    7. 7
      now enjoy.

    Ratings & Reviews:

    • on January 29, 2014


      Absolutely delicious

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2010


      I really enjoyed this. I sliced the pork into medallions before browning, since the recipe description said "tender sliced pork tenderloin" and gave no post-cooking carving directions. I used a scant measure of the vinegar and added a generous slug of cream sherry. I had no demi glace, so I used "Better than Bouillon" beef base (a scant tablespoon) in about a quarter to a third cup of water. I let the vinegar, sherry, and base come to heat before adding the cream and half-and-half. I ended up adding more dairy to have a thinner sauce, as it reduced very nicely and quickly in my cast iron skillet. The sauce was so rich and creamy, it needed no finishing (I usually find myself adding a pat of butter for sheen and texture). Fantastic recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2008


      This recipe is wonderful!!! I made it for a dinner party of 8 and every single person loved it! I did not use knorrs demi-glaze - instead I used a pre-packaged (non powdered)demi-glace. Very easy to make.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pork Tenderloin

    Serving Size: 1 (285 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 654.7
    Calories from Fat 477
    Total Fat 53.0 g
    Saturated Fat 18.7 g
    Cholesterol 155.2 mg
    Sodium 101.6 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 0.0 g
    Sugars 12.7 g
    Protein 25.0 g

    The following items or measurements are not included:



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