BALSAMIC DIJON PORK TENDERLOIN

Balsamic dijon pork tenderloin

BALSAMIC DIJON PORK TENDERLOIN

#SIAintheKitchen

Who doesn’t love a pork tenderloin? It’s an easy weeknight meal, short marination time and requires minimal dishes and chopping! The only thing you have to do for this particular balsamic dijon pork tenderloin is a small bowl to mix the marinade, a Ziploc or resealable container and the baking vessel you wish to roast the tenderloins in. Seriously. It’s that easy.

Be sure to have a meat thermometer ready to ensure that you are cooking the tenderloin to a safe temperature. Serve with mashed potatoes, roasted root vegetables, or buttered vegetables which you can easily do while the tenderloins and roasting in the oven.

Dinner under an hour. Boom. Thank me later.

BALSAMIC DIJON PORK TENDERLOIN - makes 2 pork tenderloins, serves 4 - 6

  • 1/2 cup dijon mustard

  • 1/4 cup balsamic vinegar

  • 1 tbsp herbs de provence

  • 6 cloves garlic, minced

  • 1/4 tsp dried oregano

  • freshly ground black pepper, a generous amount

  • 2 tbsp extra-virgin olive oil

  • 1/4 tsp chili powder

  • 1/4 tsp paprika

  • 2 tsps kosher salt

  • 2 pork tenderloins, about 1 lb

  1. Combine all of the ingredients except for the pork tenderloin in a small bowl. Mix to combine.

  2. Place the marinade and pork tenderloins in a Ziploc bag and allow to marinate for atleast 30 minutes.

  3. Preheat the oven was 350F and place the tenderloins in a roasting pan or pyrex. Bake for 45 minutes or until the internal temperature reads 145F. Allow the tenderloins to rest for 5 minutes before slicing.

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