Balsamic Roasted Pork Tenderloins

Featured by Côtière Wines in the Pinot Noir Wine Club.
Balsamic Roasted Pork Tenderloins


A definite crowd-pleaser! This delicious balsamic roasted pork tenderloin is quick, easy, and results in a perfect combination of savory herbs and slight tang from the balsamic. Pair with the 2013 Côtière Pinot Noir.

Yield: 10
Prep Time: 30 Minutes
Cook Time: 20 Minutes


• 4 1/2 pounds Pork Tenderloins (2 packages, 2 tenderloins each)
• 4 tablespoons Madera Red Wine Balsamic Vinegar
• 4 tablespoons extra-virgin Olive Oil
• 8 naked Garlic cloves, peeled, cracked and cleaned
• 4 sprigs fresh Rosemary leaves stripped and finely chopped
• 4 sprigs fresh Thyme, leaves finely chopped, no stems
• Steak Seasoning Blend or coarse Sea Salt and Black Pepper


Preheat oven to 500 degrees.

Trim silver skin or connective tissue off tenderloins. Place tender loins on a nonstick roasting pan. Coat tenderloins in a few tablespoons of Balsamic Vinegar and rub Vinegar into meat. Trickle tenderloins with extra-virgin Olive Oil, just enough to coat. Cut small slits (3/8”) into meat and disperse chunks of cracked Garlic cloves into meat. Combine Steak Seasoning blend or coarse sea salt and pepper with rosemary and thyme and rub meat with blend.

Roast in hot oven 20 minutes. Let meat rest, transfer to a carving board, slice and serve.

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