Garlic-Crusted Balsamic Pork Loin
I don’t think pork gets enough credit. It’s versatile, easy, inexpensive and can be casual (pulled pork) or impressive (this marinated pork loin). I love this recipe because the prep work is done the night before, it cooks in a short amount of time and it can be made outside on the grill or inside in the oven. The key to this recipe is to use a meat thermometer.
PLEASE don’t stop reading because I said that!
It is not difficult and it is crucial to make sure the pork is properly cooked but not overcooked. I have the most basic meat thermometer available… nothing fancy, nothing digital … doesn’t need to be. There is nothing worse than putting the effort into a recipe and then have it ruined because it cooked 10 minutes too long.
Need an idea of what to serve with this? Keep it simple with a baked potato and a salad. Or take it one step further and make Parmesan Potato Rounds and Fried Apples.
If you are lucky enough to have leftovers, you are in for amazing sandwiches the next day or add it, thinly sliced, to a charcuterie tray with cheese, olives, grapes and crackers or crusty bread.
I love pork tenderloin recipes! They’re flavorful and healthy for you! This looks like a great dish.
Anita, love your recipes. I assume that your recipes serve 4. But, would you mind including how many each recipe serves since I sometimes need more/less. Less is when I cook for Gary and I and of course more, when I have all the kids here. Thanks and I look forward to using your recipes!!!!!
Thanks for pointing this out, Cindy! Serving sizes are hard for me to set because of the discrepancy between what is a recommended serving size for lean meat and the amount I would want to have available for each person at my table. I also don’t want to convey an overindulgent serving size. I will, however, add comments to my recipes stating how many servings I expect when I make it. Thanks for your kind words!
Thanks for the help! Gary always says I make way more than needed,but, when you come from a large family it is hard to cut down. I want everyone to feel they can eat as much as they want.
This looks amazing! I love pork, but we can’t always have it at my house, because my mum doesn’t like it! I have a food blog too, if you want to use each other for inspiration http://www.madchefontheloose.WordPress.com
I agree! The key to delicious, juicy pork is cooking it properly! So many people overcook it and then they wonder why they don’t like it. Looks like a great recipe. Thanks for linking up to the #Celebrate365 Blog Party!