Balsamic Pork Tenderloin

Today I'm Making... Balsamic Pork Tenderloin

The thing about parenthood is that each stage of them growing up brings new challenges (and of course new joys). Lately since my baby has become mobile and my 3 year old has just turned out to be TROUBLE it has been really hard to experiment in the kitchen. Last week I went to the store and there was a sale on pork tenderloin, since I don't actually know any recipes for it off the top of my head I had to figure one out, a perfect excuse to do a little experimentation in the kitchen! I wasn't even thinking about this blog, but my husband said it was one of the favorite things I have ever made so I thought I should keep a record of how I did it. It's really easy:

Here's how I did it:

Ingredients: (for 2-3 pounds of tenderloin)

• 
  
• 2 tablespoons steak seasoning rub (I used McCormick less sodium version)
• 1/2 cup balsamic vinegar (Make sure it is fairly good quality since you are using a lot)
• 1/2 cup olive oil
• 2-3 pounds boneless pork loin roast

Recipe:

1. In a large resealable plastic bag mix the 1/2 cup Balsamic Vinegar and 1/2 cup Olive Oil and the Steak Seasoning
2. Add the Pork Tenderloin to the bag and seal it up.
3. Let it Marinate for at least 2 hours- I did it for 5 and it was perfect- you can do it as long as overnight.
4. Cook in a glass pan (I use Pyrex) at 350 Degrees for about an hour- mine was 50 minutes- you want the internal temperature to be at least 145 degrees.
5. Let it sit at room temperature for at least 10 minutes before cutting into it to make sure the juices all reabsorb.

Review:

I love this recipe for a few reasons, first of all it's really easy. It is also really good and juicy. The vinegar taste was a lot more mild then I thought it was be. I liked the fact (especially with two children) that you can make it ahead of time (nap) and then throw it in the oven an hour before you want to eat. My husband loved it and is already trying to plan when I can make it again. I give it two thumbs up- I recommend serving it with some simple roasted veggies and rice.