Make a marinade using the ingredients rub through green onions in a gallon ziplock, seal and shake to combine. Add the pork and marinate at least 4 hours to overnight. Plan ahead, this recipe takes at least an hour to bake.
Preheat oven to 350. Coat a deep 13x9 casserole dish with nonstick spray. If you have a meat rack use it, otherwise place the meat in the pan. Pour the marinade over the pork. If you want to make a one dish meal also add the quartered onions, baby carrots and potatoes. Bake the pork loin, uncovered for 1.5 hours, basting once. Bake 2 skinny tenderloins for 1 hour, basting once. Cook until the internal temperature is 150. Remove from the oven and let rest for about 10 minutes before slicing to serve with the vegetables.
To make a sauce, pour the drippings and cooked marinade from the casserole dish into a medium sauce pan. Add 1/4 cup of white wine and bring to a boil. Reduce heat to a simmer. Follow the directions on the container of cornstarch to thicken the sauce. Serve the sauce over the pork or on the side. If you do not have at least a cup of drippings and wine use chicken broth to make the total amount of sauce two cups, just eyeball it. The wine can be omitted. I always make the sauce, use the wine and add chicken broth because I like sauce.
You can brown the pork on all sides in a frying pan or on the grill, reduce the cook time based on how long you brown the meat. This gives the pork even more flavor but is not necessary. The pork is excellent leftover cold as sliders, if making the one dish meal and you have leftovers make sure you pour the sauce over everything so you can reheat in one pot or in the microwave without it drying out.
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