Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Tenderloin With Balsamic Vinegar Recipe
    Lost? Site Map

    Pork Tenderloin With Balsamic Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Jenn315's Note:

    This is a very good dish. The balsamic vinegar is delicious when you reduce it, very sweet. The tenderloin is moist and fork tender.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pre-heat oven to 350 degrees.
    2. 2
      In a large skillet, I use 12" skillet, pour enough olive oil to coat the bottom of the pan. Sweat the garlic and onion together, do not burn the garlic, it will become too nutty. Once the garlic and onion is cooked down, the onion is tranparent, remove from the oil and place in a 9X13 pan. I usually take the ground pepper and salt and mix them together so that coating the pork is easier. Take the pork out of the vacume sealed bag, rinse and pat dry. Take the salt and pepper and pat onto the pork, sear on all sides. After searing on all sides, place in the 9X13 pan on top of the garlic and onions. Deglaze the pan with the balsamic vinegar, reduce and then pour over the pork, onions, and garlic. Place in middle rack for about 20-25 minutes until middle of pork is about medium well to well done.
    3. 3
      When serving, I slice the pork and then take the glaze and onion/garlic mixture and pour over the pork. It's delicious -- ENJOY.

    Ratings & Reviews:

    • on July 12, 2007


      Yum, boy I enjoyed this. The vinegar gets the house alittle smelly, but its a small price to pay.

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


    Nutritional Facts for Pork Tenderloin With Balsamic Vinegar

    Serving Size: 1 (102 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 173.3
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 2.1 g
    Cholesterol 74.8 mg
    Sodium 57.0 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.5 g
    Sugars 1.6 g
    Protein 23.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes