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1/2 cup balsamic vinegar
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped rosemary
4 cloves garlic, minced
1 tablespoon Dijon mustard
salt and pepper, to taste
1 package pork tenderloin, about 2 pounds
1 tablespoon canola oil
rosemary branches for garnish
1. Combine the balsamic vinegar, honey, olive oil, rosemary, garlic, mustard, salt and pepper in a small bowl and whisk, set aside.
2. Heat the oven to 350°F.
3. Heat a medium skillet over medium-high heat. Add the canola oil and then add the pork. Brown on each side, seasoning with salt and pepper, about 3 to 4 minutes.
4. Transfer the pork to a shallow baking dish and pour the balsamic glaze on top. Roast the pork in the oven for 20 minutes, basting once or twice until the internal temperature reaches 150°F. Remove from the oven and allow the pork to rest 20 minutes. Before slicing, check that the temperature has come up to 160°F. (The pork will continue to cook after removing it from the oven). For more information visit our Cook It Safe Calculator .
5. Slice the pork and pour the glaze on top. Garnish with the rosemary branches and serve.
Serving Size: 2 slices with glaze
Number of Servings: 4
|Fat||18 g||Fiber||0 g|
|Protein||64 g||Saturated Fat||4 g|
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