{"id":53869,"date":"2024-06-29T17:01:34","date_gmt":"2024-06-29T17:01:34","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53869"},"modified":"2024-07-02T21:34:14","modified_gmt":"2024-07-02T21:34:14","slug":"balsamic-pork-tenderloin-with-baby-potatoes-broccoli","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/29\/balsamic-pork-tenderloin-with-baby-potatoes-broccoli\/","title":{"rendered":"Balsamic Pork Tenderloin"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Baby Potatoes &amp; Broccoli<\/h3>\n<h3 style=\"text-align: center;\">Sheet Pan Dinners<\/h3>\n<h4 style=\"text-align: center;\">Yield: 4 to 6<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: Carlsbad Cravings<\/h6>\n<p>This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I\u2019ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.<\/p>\n<p><strong>Pork and veggies:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pkg. pork tenderloins, 2 pieces, 2 \u2013 2\u00bd lbs. total trimmed<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">cups broccoli florets (optional)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb baby Dutch potatoes, quartered or halved if smaller (optional)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">vegetable and olive oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper<\/span><\/li>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">TBS butter sliced into 6 pads<\/span><\/li>\n<\/ul>\n<p><strong>Pork brine:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup kosher salt<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">cups warm water<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS balsamic vinegar<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS brown sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup ice cubes<\/span><\/li>\n<\/ul>\n<p><strong>Spice mix:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS chili powder <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS garlic powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp onion powder<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp pepper<\/span><\/li>\n<\/ul>\n<p><strong>Balsamic sauce<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup balsamic vinegar<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS honey<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">TBS Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried oregano<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried basil<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried thyme<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp<strong><span style=\"color: #ff0000;\"> red pepper flakes<\/span><\/strong><\/span><\/li>\n<\/ul>\n<p><strong>Prep: <\/strong><\/p>\n<p>Preheat oven to <strong>400\u00b0F<\/strong>.<\/p>\n<p>Line and spray a half-sheet pan with cooking spray.<\/p>\n<p>Lay out two long pieces of foil that will be used to enclose each <strong>tenderloin<\/strong> separately after searing.<\/p>\n<p><strong>Brine: <\/strong><\/p>\n<p>In a gallon-size freezer bag (I prop it up in a larger bowl), mix <strong>salt<\/strong> with warm <strong>water<\/strong> until dissolved. Whisk in <strong>vinegar, brown sugar<\/strong> and <strong>ice<\/strong> then add the <strong>pork<\/strong> (make sure <strong>pork<\/strong> is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove <strong>pork<\/strong> from <strong>brine, RINSE<\/strong> and pat very dry. The <strong>pork<\/strong> can become mealy if left in the brine any longer than 20 minutes.<\/p>\n<p><strong>Spice mix and sauce: <\/strong><\/p>\n<p>While the <strong>pork<\/strong> is <strong>brining,<\/strong> whisk together all of the <strong>Spice Mix<\/strong> ingredients in a small bowl. Remove 1 tsp to use on the <strong>vegetables.<\/strong> In a separate medium bowl, whisk together the <strong>Balsamic Sauce<\/strong> ingredients. Lastly, prepare the <strong>veggies:<\/strong><\/p>\n<p><strong>Potatoes (optional): <\/strong><\/p>\n<p>Add <strong>potatoes<\/strong> to the prepared half-sheet pan. Toss with 1 TBS <strong>Balsamic Sauce,<\/strong> 1 TBS <strong>olive oil,<\/strong> \u00bd tsp reserved <strong>Spice Mix,<\/strong> \u00bc tsp <strong>salt<\/strong> and \u215b tsp <strong>pepper<\/strong> then spread into an even layer. Bake <strong>potatoes<\/strong> at <strong>400\u00b0F<\/strong>\u00a0 for 15 minutes then remove the pan from the oven.<\/p>\n<p><strong>Broccoli (optional): <\/strong><\/p>\n<p>Push the par-cooked <strong>potatoes<\/strong> to one side of the half-sheet pan (keep in a single layer). Add the <strong>broccoli<\/strong> and toss with \u00bd TBS <strong>Balsamic Sauce,<\/strong> 1 TBS <strong>olive oil,<\/strong> \u00bd tsp reserved <strong>Spice Mix,<\/strong> \u00bc tsp <strong>salt<\/strong> and \u215b tsp <strong>pepper.<\/strong> Push to the opposite side of the pan in a single layer. Set aside.<\/p>\n<p><strong>Spice and sear pork: <\/strong><\/p>\n<p>Evenly rub the dried <strong>pork<\/strong> all over with <strong>spice mix.<\/strong> Heat 2 TBS <strong>vegetable oil<\/strong> in a large cast-iron skillet over medium-high heat. When <strong>oil<\/strong> is very hot and just smoking, add <strong>pork tenderloins,<\/strong> you may need to work in batches. Sear each side of <strong>pork<\/strong> until golden, then transfer to prepared foil.<\/p>\n<p><strong>Add balsamic sauce: <\/strong><\/p>\n<p>Fold up the foil around the sides of the <strong>tenderloins.<\/strong> Pour half of the <strong>balsamic sauce<\/strong> over each <strong>tenderloin,<\/strong> then top each <strong>tenderloin<\/strong> with 3 pads of <strong>butter.<\/strong> Bring up the sides of the foil and completely enclose each <strong>tenderloin<\/strong> (see photos in post). Transfer <strong>pork<\/strong> pouches to the middle of the <strong>baking sheet<\/strong> in between the <strong>vegetables.<\/strong><\/p>\n<p><strong>Bake: <\/strong><\/p>\n<p>Bake at 400\u00b0F until <strong>pork<\/strong> registers between 145 and 150\u00b0F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly <strong>pink<\/strong> in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one <strong>tenderloin<\/strong> from the oven before the other. Your <strong>vegetables<\/strong> should be done at the same time as the <strong>pork,<\/strong> but if not, remove the <strong>pork<\/strong> and continue roasting <strong>vegetables<\/strong> an additional 5-10 minutes or until tender.<\/p>\n<p><strong>Rest: <\/strong><\/p>\n<p>When pork is <strong>done,<\/strong> transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape), let stand 10 minutes before slicing. Spoon the accumulated <strong>balsamic butter sauce<\/strong> in the bottom of the foil over top the <strong>sliced pork. Season<\/strong> with additional <strong>salt<\/strong> and <strong>pepper<\/strong> to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Baby Potatoes &amp; Broccoli Sheet Pan Dinners Yield: 4 to 6 Adapted from: Carlsbad Cravings This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/29\/balsamic-pork-tenderloin-with-baby-potatoes-broccoli\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53870,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[10,12],"tags":[273,57,186],"class_list":["post-53869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","category-pork","tag-baby-potatoes","tag-broccoli","tag-pork-tenderloin"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/06\/SPBalsamicPorkTenderloin.jpg?fit=624%2C495&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53869"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53869\/revisions"}],"predecessor-version":[{"id":53906,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53869\/revisions\/53906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53870"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}