This pork tenderloin is marinated in a mixture of balsamic vinegar, olive oil, and brown sugar. The perfect balance of savory and sweet, this simple, six-ingredient recipe delivers big flavor.
Hey Chris, great comment. So many of us were trained to overcook pork. Several years back the safe cooked temperature for whole cuts of pork was revised down to 145 degrees with a resting period. Once I began monitoring the temperature and not letting it go above 145, I really started enjoying pork tenderloin more - it really is moist, juicy, and delicious. Hope you like the recipe 😊.
Thank you so much for this recipe! I have struggled with cooking pork as I tend to dry it out in overcompensating to ensure it is fully cooked. What a beautiful solution in the tasty marinade as well as the bed of onions and cooking temperature. I can't wait to try it!
Hey Chris, great comment. So many of us were trained to overcook pork. Several years back the safe cooked temperature for whole cuts of pork was revised down to 145 degrees with a resting period. Once I began monitoring the temperature and not letting it go above 145, I really started enjoying pork tenderloin more - it really is moist, juicy, and delicious. Hope you like the recipe 😊.
Darlene,
Thank you so much for this recipe! I have struggled with cooking pork as I tend to dry it out in overcompensating to ensure it is fully cooked. What a beautiful solution in the tasty marinade as well as the bed of onions and cooking temperature. I can't wait to try it!