Saturday, October 19, 2013

Balsamic Glazed Pork Tenderloin

Check out GAC TV's blog series "Krystal Keith in the Kitchen" for this Balsamic Glazed Pork Tenderloin recipe:

2 pork tenderloin
1 Tbsp garlic, minced
1/4 cup Blaze balsamic glaze
Olive oil, for drizzling
1 tsp salt
1 tsp pepper
1 cup water

Marinade:
1 cup brown sugar
1/4 cup balsamic vinegar
1/2 cup water
2 Tbsp olive oil
1 Tbsp A1 steak sauce
1/4 tsp salt
1/4 tsp pepper

Combine all marinade ingredients in a 1-gallon Ziploc style baggie. Mix well. Tie the 2 pieces of tenderloin with twine to hold them together. Place the tenderloin in the Ziploc and shake bag to let marinade cover the tenderloin. Let marinate for 2 hours (or overnight). Reserve the marinade. Preheat oven to 300 degrees. In an oven safe Dutch oven drizzle olive oil and add minced garlic, salt and pepper. Heat over high heat on the stove until the garlic starts to sizzle. Place the tenderloin in and do not touch for a minute and a half. Turn and continue doing this process to all four sides. Add 1 cup of water plus 1/2 cup of the marinade to the Dutch oven. Be sure to baste the tenderloin. Place the Dutch oven, covered, in your oven for 20 minutes. In the meantime heat the remaining marinade plus 1/4 cup Blaze balsamic glaze. Stir regularly until reduced by half, it will thicken to a thick BBQ sauce consistency. Remove the tenderloin from the oven and adjust the oven temperature to 400. Brush the tenderloin with the marinade reduction and place it back in the oven, uncovered, for an additional 15 minutes. Make sure that the center of the tenderloin reaches 145 degrees on a meat thermometer. remove from the oven and place the tenderloin on your serving dish. Brush one last time with marinade reduction. Pour remaining reduction into a bowl to serve on the side. Serve and enjoy! 

Additional photos just for the heck of it:











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