"Hunger is the best sauce in the world."--Cervantes

Brown Sugar and Balsamic Pork Tenderloin Recipe

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This recipe for Brown Sugar and Balsamic Pork Tenderloin, by , is from The Shulenberger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
June Shulenberger

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pork tenderloin
2 tbsp. aged balsamic vinegar
1 tbsp. dark brown sugar
1 tbsp. dijon mustard
1 tbsp. olive oil
2 tsp. minced garlic
1 tsp. dried rosemary leaves
1 tsp. kosher salt
4 turns fresh ground pepper

Directions:
Directions:
- Trim fat and place pork in ziploc gallon bag.
- Mix remaining ingredients in small bowl and pour marinade over pork.
- Refrigerate overnight (or at least 8 hours).
- Cook in oven at 375 for 25 minutes/lb.
- Drizzle marinade over sliced pork.

 

 

 

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