Balsamic Pork Tenderloin
Aaron Hutcherson
Updated Jan 29, 2017
With just 10 minutes of prep you can make an easy yet impressive pork tenderloin that’s perfect for a weeknight or for when you’re hosting company.
Balsamic Pork Tenderloin
- Prep Time 10 min
- Total 55 min
- Ingredients 9
- Servings 6
Ingredients
- 8 cloves garlic, finely chopped
- 1/4 cup chopped fresh tarragon
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 1 tablespoon olive oil, plus additional for drizzling
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 pork tenderloins (1 1/2 lb each)
Instructions
-
Step1Heat oven to 450°F.
-
Step2In medium bowl, mix 8 cloves garlic, finely chopped, 1/4 cup chopped fresh tarragon, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 tablespoon yellow mustard, 1 tablespoon olive oil, 2 teaspoons kosher salt and 1/2 teaspoon ground black pepper; set aside.
-
Step3Drizzle additional olive oil in rimmed pan; place 2 pork tenderloins (1 1/2 lb each) in pan; rub all over with balsamic mixture.
-
Step4Bake 15 minutes; reduce oven temperature to 350°F. Bake about 30 minutes longer or until thermometer inserted in thickest part of tenderloin reads 145°F. Let stand 5 minutes before slicing.
Nutrition
360
Calories
15g
Total Fat
51g
Protein
6g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 140mg
- 46%
- Sodium
- 520mg
- 22%
- Potassium
- 810mg
- 23%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 51g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
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Pillsbury Kitchens
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