Balsamic Marinated Pork Tenderloin

Sunday night, I put together a recipe to marinate overnight. It’s a recipe that my future father-in-law and I adapted from a family recipe that he had. It turns out perfect every time, and it’s great to entertain with. Usually, I’ll make mashed potatoes to go with it, so that I can put extra sauce on them, but I had some brown rice to use up, so I served it with black beans with some chopped shallots on top. It stays so moist from marinating…I promise you’ll love this one!

 Balsamic Marinated Pork Tenderloin

Balsamic Marinated Pork Tenderloin
Covelli Family Recipe

pork tenderloin
½ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
black pepper

Mix marinade ingredients in freezer bag. Add pork and marinate at least 2 hours (the longer the better) in the refrigerator. Turn the bag halfway through.

Pour marinade and pork into baking dish. Bake at 375° for 45 minutes to 1 hour, keeping covered for the first 20 minutes.

Remove pork and let rest before slicing into medallions. Pour a little sauce over top and serve the rest in a gravy boat on the side.

MacGourmet Rating: 5 Stars


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