"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Balsamic Pork Tenderloins Recipe

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This recipe for Balsamic Pork Tenderloins, by , is from The Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Stoll

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 pounds of pork tenderloin (2 pkgs. with 2 tenderloins per package)
Balsamic vinegar, for drizzling (about 3 tablespoons)
Extra virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend such as Montreal Seasoning by McCormick
4 sprigs each of fresh rosemary and thyme, leaves stripped an finely chopped

Directions:
Directions:
Preheat oven to 500 degrees. Trim silver skin or connective tissue off tenderloins with a thin, very sharp knife. Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins with a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend with rosemary and thyme and rub meat with blend. Roast in hot oven for 20-25 minutes or until meat thermometer reads 160 degrees. Let meat rest for 10 minutes, slice and serve.

 

 

 

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