Roasted Pork Tenderloin with Balsamic Glaze
Servings
4Serving size
4 ounces pork with sauceThis recipe can be multiplied and makes great leftovers. Serve with:
- Plain Mashed Potatoes [Plain Mashed Potatoes – Low Sodium Version]
- Cheese Grits
- Brown and Wild Rice
- Brown Rice
- Creamy Cauliflower Lentils [Low Sodium Creamy Cauliflower Lentils]
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Serve with Brown and Wild Rice or Cheese Grits or Creamy Cauliflower with Lentils or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Romano Grits
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Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash
Ingredients
| 1 cup Balsamic vinegar |
| 1 tsp. Olive oil |
| 16 ounces Pork tenderloin |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Cook the vinegar until it is reduced to 1/4 cup. Set aside.
Place a large skillet in the oven and preheat to 375°F.
When the oven is at temperature add the oil to the pan and swirl to coat.
Add the tenderloin and sprinkle the salt and pepper over the tenderloin.
Roast the pork, turning 2 or 3 times, for about 15 to 20 minutes.
Remove the pork from the oven and let rest for about 2 minutes.
Slice and serve topped with the balsamic glaze.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Cheese Grits
Place the water in a medium sauce pan over high heat. When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes, stirring to…
Creamy Cauliflower with Lentils
Place 3 cups water in a medium sauce pan over high heat. When the water is boiling add the lentils, stir and reduce the heat to a simmer. Cook slowly until the lentils are tender and the water is evaporated – about 20 to 25 minutes. You may have to…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Romano Grits
Place the water in a medium sauce pan over high heat. When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes stirring to…
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Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Making a balsamic glaze is about the easiest way to create a simple but very elegant meal. Concentrating the vinegar by reducing it intensifies its sweetness. While it is not as good as the much more expensive aged balsamic vinegar, you can have a similar sauce for your roasts or salads at a fraction of the cost.