Post by JJ Judkins on Jun 13, 2011 16:22:27 GMT -6
Balsamic Roast Pork Tenderloins
Recipe By :Rachael Ray
4 1/2 pounds pork tenderloins
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 garlic cloves -- cracked
Steak seasoning blend -- to taste
4 sprigs fresh rosemary -- leaves stripped and finely chopped
4 sprigs fresh thyme -- leaves stripped and finely chopped
Preheat oven to 500 degrees.
Trim silver skin or connective tissue off tenderloins with a very
sharp thin knife.
Place tender loins on a nonstick cookie sheet with a rim. Coat
tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar
into meat. Drizzle tenderloins with extra-virgin olive oil, just
enough to coat. Cut small slits into meat and disperse chunks of
cracked garlic cloves into meat. Combine steak seasoning blend or
coarse salt and pepper with rosemary and thyme and rub meat with
blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
This recipe yields 10 servings.
Recipe By :Rachael Ray
4 1/2 pounds pork tenderloins
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 garlic cloves -- cracked
Steak seasoning blend -- to taste
4 sprigs fresh rosemary -- leaves stripped and finely chopped
4 sprigs fresh thyme -- leaves stripped and finely chopped
Preheat oven to 500 degrees.
Trim silver skin or connective tissue off tenderloins with a very
sharp thin knife.
Place tender loins on a nonstick cookie sheet with a rim. Coat
tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar
into meat. Drizzle tenderloins with extra-virgin olive oil, just
enough to coat. Cut small slits into meat and disperse chunks of
cracked garlic cloves into meat. Combine steak seasoning blend or
coarse salt and pepper with rosemary and thyme and rub meat with
blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
This recipe yields 10 servings.