Roasted Balsamic Pork Tenderloin |
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Prep Time: 4 Minutes Cook Time: 20 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win. Ingredients:
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 tablespoon fresh thyme |
2 teaspoons dijon mustard |
1/2 teaspoon ground black pepper |
1 lb pork tenderloin, trimmed of all visible fat |
2 shallots, minced |
2 (5 ounce) bags baby spinach leaves |
1/4 teaspoon salt |
Directions:
1. Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
2. Refrigerate at least 4 hours up to 24 hours.
3. Preheat the oven to 475.
4. Spray a small roasting pan with nonstick spray.
5. Remove the tenderloin from the marinade, discard the marinade.
6. Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
7. Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
8. Transfer to a carving board, let stand 10 minutes.
9. Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.
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