Balsamic and Garlic Crusted Pork Tenderloin

I love having people over for dinner. I wish my place was more conducive to people in quantities though. As it stands now, any more than 2 friends and we’ve got ourselves a crowd. It’s great to sit and chat with people I love, play games, watch a movie, or just drink and laugh – but I almost always have an underlying alterior motive. Nobody makes a better guinea pig than your friends or family! We were long overdue for a dinner session with a couple friends so I made this recipe, paired it with pan roasted asparagus and a spinach salad and I couldn’t have been happier. A crowd pleaser, to be sure!

2-2.5 lb Pork Tenderloin
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
4-5 cloves Garlic – Minced
Salt & Pepper

– Preheat oven to 400 degrees and line a baking sheet with parchment paper or tinfoil
– Trim tenderloin with a sharp knife, removing excess fat and fascia
– Combine oil, vinegar, garlic, salt and pepper in bowl and brush onto tenderloins.
– If you choose, you can leave them to marinate in the fridge overnight or put them in in the morning. If you don’t have time, that’s perfectly ok, they’ll still be delicious.
– Heat large frying pan with a bit of oil or cooking spray. Sear tenderloins on all sides until brown. Place on lined baking sheet and put in the oven on the middle rack.
– Cook for about 20-30 minutes, turn the tenderloin every 5 or so. Internal temperature should be 160.
– Slice and serve with a drizzle of balsamic vinegar over top

Serves 6
Weight Watchers points per serving – 8
Calories – 350.3
Fat – 17g
Fibre – 3.7g

Sodium – 472.9mg
Carbohydrates – 1.6g
Protein – 44.6g


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