Try this Balsamic Pork Tenderloin with Rosemary recipe, or contribute your own.
Suggest a better descriptionSource: Carol Milnar
In small bowl, whisk together the first 7 ingredients.
Place tenderloins in heavy plastic bag, pour in marinade. Seal and refrigerate 6-8 hours, preferably overnight.
Preheat oven to 450 degrees. Place tenderloins on rack in large roasting pan, reserving the marinade. Add about 1/4 inch of water in bottom of pan.
Roast for 15-20 minutes (depending on thickness); meat should be slightly pink and juicy, about 140-145 internal degrees.
Remove and cover with foil, let rest 10 minutes.
Pour marinade into small saucepan. Add chicken broth and butter, simmer for 10 minutes. Mix corn starch with a bit of water to a thin, creamy consistency and stir into simmering marinade. It will thicken some but still be thin.
Slice pork and serve with marinade to drizzle over meat. Use sprigs of rosemary for garnish.
This recipe can be used with the bigger (and cheaper) Pork Loins. Just need to cook longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 752 | ||
Calories from Fat: 331 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 286.8mg | 88 % | |
Sodium 272.4mg | 9 % | |
Potassium 1919.8mg | 51 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 15.4g | ||
Protein 83.9g | 120 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 752
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