Post by April B. on Dec 22, 2003 11:40:29 GMT -6
BALSAMIC PORK TENDERLOIN
1 3/4 pounds pork tenderloin
1/4 cup balsamic vinegar
1 tablespoon brown sugar
Salt and pepper to taste
Rinse the pork tenderloin under cold water and trim any excess
fat. Preheat
oven to 375 degrees.
Heat a large frying pan over high heat and sear tenderloin on all
sides
until nice and brown. Remove tenderloin and reduce the heat in
the frying
pan to medium. Add balsamic vinegar and scrape up any brown bits
that are
left in the pan. Stir in the brown sugar. Return the tenderloin
to the pan
and coat with the glaze.
Place in a roasting pan and cook in the oven for 20 minutes.
Remove and let
stand for 3 to 5 minutes before slicing. You can spoon any juices
that
accumulate in the roaster over the pork. Serve with a salad and
enjoy.
1 3/4 pounds pork tenderloin
1/4 cup balsamic vinegar
1 tablespoon brown sugar
Salt and pepper to taste
Rinse the pork tenderloin under cold water and trim any excess
fat. Preheat
oven to 375 degrees.
Heat a large frying pan over high heat and sear tenderloin on all
sides
until nice and brown. Remove tenderloin and reduce the heat in
the frying
pan to medium. Add balsamic vinegar and scrape up any brown bits
that are
left in the pan. Stir in the brown sugar. Return the tenderloin
to the pan
and coat with the glaze.
Place in a roasting pan and cook in the oven for 20 minutes.
Remove and let
stand for 3 to 5 minutes before slicing. You can spoon any juices
that
accumulate in the roaster over the pork. Serve with a salad and
enjoy.
