Balsamic and Garlic Pork


Chicken is an easy go-to meat for dinner during the week, but can get monotonous.  We often times forget about the other white meat- pork!  Today I am sharing an easy recipe that requires very few ingredients that add a punch of flavor to this other meat we often disregard.

Balsamic and Garlic Pork


  • 4 garlic cloves, minced
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons Olive Oil
  • 2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pork tenderloins (about 1 1/4 pound each)
  • 2 Tablespoons Canola oil


  1. Mix garlic, vinegar, olive oil, salt, and pepper in a bowl.
  2. Rub mixture over pork tenderloins and let marinade overnight, for a few hours, or a few minutes (whichever you have time for! It will be good either way!).
  3. Preheat oven 400 degrees F.
  4. Add Canola oil to a large saute pan and heat over medium-high heat.
  5. Add marinated pork to pan and brown on all sides (about 4-5 minutes).
  6. Transfer pork to a pan and place in the oven for 20 minutes, until the internal temp reaches 160 degrees F.
  7. Transfer pork to a cutting board and let rest for 10 minutes before slicing.
  8. Slice pork- you can also pour the extra drippings from the pan over the sliced pork!

You can use this marinade on any cut of pork.  And if you’re not into pork, it would be great for chicken!  Also, I was going to try this on the grill, but it was pouring down rain.  I think grilling would help caramelize the balsamic.  So, if you’re a fan of the grill, try it out!! You don’t need to brown it in a pan with canola oil.  After marinating just place the pork tenderloin on the grill and cook about 20 to 30 minutes, about 10 minutes per side, until the pork has reach 160 degrees.  Enjoy!

Molly Jean

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