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Thursday, April 21, 2011

Balsamic Pork Tenderloin

I have been making this one for years now, it was my father-in-law's favorite thing I make!! We had it at his 75th birthday party, oh how I miss him!

1/2 cup Balsamic Vinegar
2 T water
2 T Dijon mustard
2 T honey
3 garlic cloves, minced
2 T Olive Oil (if you are not a weight watcher person this recipe actually calls for 1/4 cup Olive oil)
1-2 large Onion sliced in rings
1 Pork Tenderloin
1/2 t Kosher salt
Pepper to taste

Whisk together vinegar, water, mustard, honey and olive oil until well blended. Add garlic and pepper and stir together. Pour into a large freezer bag with the onion rings and pork. Refrigerate for at least an hour but can be overnight.

When you are ready to cook, heat oven to 425 and heat a skillet on the stove to sear the tenderloin (KEEP THE MARINADE!) Sear the tenderloin on all sides, usually about 2-3 minutes per side so the pork gets a nice crust. Put it in a baking dish and put it in the oven for 25 minutes or until the pork is cooked through. Once it is finished let it rest for about 10 minutes. Then slice into medallions.

While the pork is cooking in the oven use the pan that you seared the pork and add the marinade and onions, bring to a boil scrapping off the bits of pork into your sauce and let boil for about 2-3 minutes. Then reduce heat and let simmer until the pork is done.

Pour the marinade/sauce over the pork and serve. My husband LOVES this with mashed potatoes and eats the sauce like gravy! So I always serve this with mashed potatoes and usually either green beans/broccoli or asparagus.

Weight Watcher Friends: This has 4 points per serving of pork. I usually eat it with a small amount of the mashed potatoes and lots of veggies. It is so flavorful and yum!


  1. why does it have 2T cup water

  2. Because it was a typo, I just fixed it, thanks :) I add 2 T of water to stretch the sauce without adding calories. You could add a little more balsamic or oil if you aren't worried about calories. The sauce is incredible and the water doesn't take away from it since the balsamic is such a strong flavor. If you try it, let me know what you think! It is a favorite at my house and when I make a pork tenderloin any other way I usually get some boos.

  3. I did this last night for my mom's birthday and it was incredible...everyone absolutely loved it! -Tricia

  4. This is now our family favorite......having it for a late Christmas/Packer party tomorrow night and I can't wait.... iT IS DELICIOUS!!