Pork Tenderloin With Onion Balsamic Sauce Recipes

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.

PORK TENDERLOIN WITH BALSAMIC ONIONS

Steps:

• Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
• Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
• Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
• Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.

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.

BALSAMIC HONEY PORK TENDERLOIN

Steps:

• To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl.
• Add in the pork tenderloins, and turn to coat.
• Cover and place in the refrigerator for 24 hours.
• When ready to cook the pork, remove from the fridge and reserve the marinade liquid.
• Place the pork on the grill, and brush with reserved marinade.
• Close the grill lid and cook, turning and basting one or two times.
• Cook for about 18-20 minutes, or until inside has a hint of pink.
• Transfer pork to a cutting board, and let rest for 10 minutes.
• Slice into about 1/2-inch slices (or smaller).
• Serve on a platter with roasted potatoes.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
• Sprinkle pork with salt and pepper.
• Sear pork on all sides, about 2 minutes.
• Place skillet with pork in oven.
• Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
• Add onion and rosemary; sauté until onion softens, about 3 minutes.
• Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface.
• Scrape any juices from large skillet into cranberry mixture.
• Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
• Season with salt and pepper.
• Slice pork and serve with sauce.

PORK TENDERLOINS WITH BALSAMIC-RAISIN SAUCE

Steps:

• Place raisins and wine in small saucepan; let stand 8 hours.
• Add brown sugar and 1 tblsp balsamic vinegar to raisins.
• Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
• Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
• Preheat oven to 450 degrees F.
• Heat olive oil in large, ovenproof skillet over medium-high heat.
• Add tenderloins and cook until brown on bottom, about 3 minutes.
• Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
• Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Add raisin mixture to skillet.
• Boil, scraping up any browned bits.
• Add remaining 1 ½ tblsps vinegar.
• Remove from heat and whisk in butter, 1 tblsp at a time.
• Season and keep warm.
• Slice pork into ½ inch thick slices.
• Arrange in slightly overlapping rolls in center of a large platter.
• Surround with oven-roasted vegetables.
• Pour sauce over pork and serve.