A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Balsamic Braised Pork Tenderloin
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- #79335
Pork tenderloin is gently cooked in a braising liquid made from balsamic vinegar, shallots, chicken broth, and garlic.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 1/2 pound pork tenderloin
1/2 cup flour
1/2 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon black pepper
2 tablespoons shallots, minced
OR
1 small onion, minced
2 cloves garlic, minced
2/3 cup balsamic vinegar
1/2 cup chicken broth
1 teaspoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
directions
Coat the tenderloin with flour, salt and pepper. Shake the excess off. In a skillet, heat the oil and when hot, brown the tenderloin on all sides.
Add the shallots and garlic and cook for two minutes. Add the balsamic vinegar and chicken broth and bring to a simmer.
Place the pan in a 350 degrees F oven and roast for 20 to 25 minutes, basting often, until the internal temperature is 150 degrees.
Carefully remove the pan from the oven and sprinkle the herbs over and mix well. Slice the meat and drizzle the pan juices over it.
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nutrition data
213 calories, 6 grams fat, 12 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
October 24, 2016
Very very tasty. Reduced the braising liquid to make a sauce that we spooned over the cut medallions of tenderloin. This will be made again! Thank you.
November 8, 2013
Excellent way to make pork. Very moist and tender. Not even a hint of dryness. This recipe is now in my permanant recipe rotation!
March 30, 2010
This was moist and delicious. I haven't had much luck making a pork tenderloin that turns out anything but semi-dry, and this was perfection. The flavor is fantastic. If you elect to use dry herbs, as I did, add them before you put the roast in the oven, as the rosemary, especially, is very unappetizing left in it's dried form. I will definitely make this again.
March 7, 2010
This recipe was awesome!! My whole family loved it--my husband the pork hound, and my two kids ages 5 and 10! It was easy to make; looked great coming out of the oven. I cooked it in a covered cast iron dutch oven in the oven and only basted it once, but it was still extremely tender; and the au jus was delicious too! Will definitely make again! Thank you!!@