Ingredients with Measurements:
- 2 pork tenderloins (about 1 pound each)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, dried thyme, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the pork tenderloins and sear on all sides until browned, about 2-3 minutes per side.
4. Transfer the pork tenderloins to a baking sheet lined with aluminum foil.
5. Brush the balsamic glaze over the pork tenderloins, making sure to cover all sides.
6. Roast the pork tenderloins in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F.
7. Remove the pork tenderloins from the oven and let them rest for 5-10 minutes before slicing.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork tenderloins: 145°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 17g
- Protein: 34g
Substitutions for ingredients:
- Maple syrup or brown sugar can be used instead of honey.
- Grainy mustard can be used instead of Dijon mustard.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add sliced onions and bell peppers to the baking sheet for a one-pan meal.
- Use chicken breasts instead of pork tenderloins.
- Add a splash of soy sauce or Worcestershire sauce to the balsamic glaze for extra flavor.
Tips and tricks:
- Make sure to sear the pork tenderloins before roasting to lock in the juices.
- Let the pork tenderloins rest before slicing to prevent the juices from running out.
- Use a meat thermometer to ensure the pork tenderloins are cooked to the correct temperature.
Storage instructions:
- Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pork tenderloin in the microwave or oven until heated through.
Presentation ideas:
- Slice the pork tenderloin and arrange it on a platter with roasted vegetables.
- Garnish with fresh thyme or parsley.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
- If the pork tenderloins are not cooked through, return them to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pork tenderloins to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Balsamic vinegar is a traditional Italian vinegar made from grape must.
Flavor profiles:
- Sweet and tangy with a hint of garlic and thyme.
Serving suggestions:
- Serve with a side salad and crusty bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A