Pork Loin With Balsamic Vinegar Sauce Recipes

EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE

Steps:

• Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
• Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
• Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
• Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
• Return the rest of the cooked pork to the pan.
• Pour in the maple-balsamic sauce and cook for 1 minute.
• Garnish with scallions.

BALSAMIC-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

BALSAMIC ROASTED PORK LOIN

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
• Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
• Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut pork loin into even, 1/2-inch medallions.
• Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
• Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
• Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE

Steps:

• Mix together the first 3 ingredients in a shallow dish or a heavy-duty zip-lock plastic bag.
• Add in the tenderloins; cover dish or seal bag; chill for 2 hours and turn meat occasionally.
• Remove tenderloins from marinade and throw out marinade.
• Grill tenderloins, covered with grill lid, over high heat for 6 to 7 1/2 minutes on each side or until a meat thermometer registers 160°.
• To make Onion-Balsamic Sauce: cook onion in a large skillet that has been sprayed with cooking spray over medium heat for about 15 minutes, stirring frequently.
• Stir in sugar, cover and cook, stirring occasionally, for 10 minutes.
• Add in wine, vinegar, and bouillon cube.
• Cook, uncovered, stirring frequently, until liquid is reduced by half.
• To serve: slice and serve tenderloins w/ Onion-Balsamic sauce.

CRUST PORK TENDERLOIN WITH RASPBERRY BALSAMIC VINEGAR SAUCE

Steps:

• Marinate the pork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley,garlic in big sandwich bag,about 1-2 hours.
• Preheat oven to 425 degrees F.
• Place pork tenderloin to a shallow cooking sheet,press bread crumbs onto all sides of meet,about 1/4 inch thick.
• Bake about 40 minutes until no pink when pork is cut,let pork rest about 10 minutes ,then cut to slices to serve.
• For the raspberry balsamic vinegar sauce:.
• Put the skillet on medium heat,melt butter.
• Brown the flour to the melt butter.
• Add the balsamic vinegar, soy sauce,raspberry jam,water to flour mixture until sauce thick and smooth.
• Add pepper and salt to taste.

PORK LOIN WITH BALSAMIC VINEGAR SAUCE

Steps:

• Balsamic Vinegar Sauce:
• 1. Place chicken stock & garlic in heavy sauce pan and over high heat, reduce to about 1 cup.
• 2. Add vinegar and rosemary. Over medium heat reduce to about 1 1/2 cups.
• 3. Remove from heat and set aside.
• Glaze:
• 1. Combine balsamic vinegar, brown sugar, garlic & rosemary in saucepan over high heat.
• 2. Bring to boil. Reduce heat to low and cook about 5 minutes.
• 3. Remove from heat.
• Pork Roast:
• 1. Preheat oven to 325 degrees F. Season roast with salt & pepper.
• 2. Heat oil in roasting pan. Add roast and sear well on all sides. About 5 minutes per side.
• 3. Glaze roast with some of the glaze and place in oven.
• 4. Roast for 15 minutes and re-glaze.
• 5. Continue roasting and glazing every 15 minutes until roast reaches 150 degrees F.
• 6. Remove from oven and let rest about 15 minutes. Slice roast.
• 7. Arrange slices on serving platter and drizzle with reduction sauce. Remaining sauce may be served on the side.

LINDA'S BALSAMIC REDUCTION SAUCE FOR BEEF, PORK, AND LAMB

Steps:

• In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
• Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
• Remove crushed garlic.
• Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
• Drizzle sauce over prepared meat.

PORK TENDERLOIN WITH BALSAMIC VINEGAR

Steps:

• Pre-heat oven to 350 degrees.
• In a large skillet, I use 12" skillet, pour enough olive oil to coat the bottom of the pan. Sweat the garlic and onion together, do not burn the garlic, it will become too nutty. Once the garlic and onion is cooked down, the onion is tranparent, remove from the oil and place in a 9X13 pan. I usually take the ground pepper and salt and mix them together so that coating the pork is easier. Take the pork out of the vacume sealed bag, rinse and pat dry. Take the salt and pepper and pat onto the pork, sear on all sides. After searing on all sides, place in the 9X13 pan on top of the garlic and onions. Deglaze the pan with the balsamic vinegar, reduce and then pour over the pork, onions, and garlic. Place in middle rack for about 20-25 minutes until middle of pork is about medium well to well done.
• When serving, I slice the pork and then take the glaze and onion/garlic mixture and pour over the pork. It's delicious -- ENJOY.