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Best Balsamic Marinated Pork Tenderloin

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Best Balsamic Marinated Pork Tenderloin picture
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Preparation

10min

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Cooking

395min

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Total

405min

Allergens:

Ingredients

servings iconAmount:
g / servings
Balsamic vinegar image
Balsamic vinegar

Spices and Herbs

16g/1tbsp
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Rosemary image
Rosemary

Spices and Herbs

0.7g/1tsp
Honey image
Honey

Sweets

339g/1cup
Salt image
Salt

Spices and Herbs

6g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Filet mignon image
Filet mignon

Beef Products

113g/4oz

Direction

1

Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.

2

Preheat the oven to 425 degrees F (220 degrees C).

3

Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.

4

Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.

5

While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Nutritional Facts
Amount:
150.38g

/

21%60%19%

220

Kcal
Carbs8.9g
Protein25.3g
Fat8g

For a serving size of 1 servings

Calories
220.1kcal
% Daily Value*
Carbs
8.9g
Protein
25.3g
Fat
8g
sugar
7.7g
calcium
44.4mg
iron
2.1mg
sodium
111mg
vitaminC
0.6mg
transFat
0g
saturatedFat
3g
vitaminA
10.5µg
potassium
430.4mg
cholesterol
74.6mg
fiber
0.1g
vitaminB6
0.7mg
vitaminD
0µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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