Page 175 - Harrington Family Recipes

Balsamic Roast Pork Tenderloin

Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork tenderloin
4 tablespoons Balsamic vinegar
4 tablespoons Extra-virgin olive oil
8 cloves garlic -- cracked
salt and pepper -- coarse
4 sprigs fresh rosemary
leaves stripped and finely chopped
4 sprigs fresh thyme
leaves stripped and finely chopped

Preheat oven to 500 degrees. Trim silver skin or connective tissue off
tenderloins with a very sharp knife.
Place tenderloins on a nonstick cookie sheet with a rim.*

Coat tenderloins with a few tablespoons of Balsamic vinegar, rubbing
vinegar into meat. Drizzle tenderloins with olive oil, just enough to
coat. Cut small slits in the meat and disperse chunks of cracked garlic
into meat. Combine salt, pepper, rosemary and thyme. Rub meat with the
blend. Roast in a hot oven for 20 minutes or until cooked through. Let
meat rest, transfer to a carving board, slice and serve.

*If you have a 9x9” or 9x13” baking stone, use this. It cooks very nicely
on the stone.

Source: "TOH Website"
S(Contributor): "teachtoreach"

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Per Serving (excluding unknown items): 339 Calories; 15g Fat (39.7%
calories from fat); 48g Protein; 2g Carbohydrate; trace Dietary Fiber;
148mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat;
0 Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : I made this on 6/8/03 for Les & I (1/4 of recipe). Les
grilled it on the BBQ on high. It was really good. I was
out of Balsamic, so just used cidar vinegar. Didn't have
any fresh herbs so I used dried. But it made a very nice
dish, one that didn't have to be marinated hours before.

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