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Balsamic Marinated Pork Tenderloin

This is one of our tried and true favorites. It’s easy and great to entertain with. It’s a family recipe that me and my father-in-law tweaked. I’m guessing that the reason that there’s no wine in the marinade because the two of us drank it all.

The marinade is super simple, and the pork turns out juicy and delicious. Drizzling the pork with the leftover pan juices at the end really adds a burst of flavor. Our favorite side for this dish is a big pile of black beans and rice – topped with some chopped raw shallot or red onion.

Balsamic Marinated Pork Tenderloin

Balsamic Marinated Pork Tenderloin
Covelli Family Recipe

1 or 2 pieces pork tenderloin (depending how many people you’re feeding)
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 periodically if you have time to make sure the marinade distributes well.

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.

BigFlavors Rating: 5 Stars

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