Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, stacy's balsamic pork tenderloin. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Stacy's Balsamic Pork Tenderloin best pork recipe ever!! Stacy's Balsamic Pork Tenderloin step by step. Place pork, fat side up, in a ceramic baking dish.
Stacy's Balsamic Pork Tenderloin is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Stacy's Balsamic Pork Tenderloin is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook stacy's balsamic pork tenderloin using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Stacy's Balsamic Pork Tenderloin:
- Take Pork Loin
- Take Balsamic Vinegar
- Take EVOO
- Prepare garlic, chopped
- Prepare rosemary
- Get thyme
- Get caraway or fennel seed
- Make ready Montreal Steak seasoning
- Take kosher salt
- Make ready cracked black pepper
Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat.
Steps to make Stacy's Balsamic Pork Tenderloin:
- Heat oven to 375°.
- Place pork, fat side up, in a ceramic baking dish. NOTE***If using a glass dish spray pan first with cooking spray.
- In a measuring cup, mix the vinegar, salt, pepper, fennel or caraway seed, rosemary, thyme and the EVOO.
- Cut small slits all over fat side and insert garlic.
- Coat meat with the vinegar mixture, rubbing into the meat.
- Sprinkle top with the Montreal Steak seasoning.
- Bake uncovered 15-20 minutes per pound, basting every 10-15 min.
- Remove from oven and let stand 15 minutes before slicing.
Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Return pork to pan, turning to coat. The time will vary depending on size. Check with an instant-read thermometer inserted into the thickest part of the largest tenderloin. Pork may still look pink when actually done.
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