Argo cornstarch, baking powder, baking soda, Balsamic Pork, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pork loin, Powdered sugar, recipe, Ritz crackers, Roast Loin, Roast Pork, Rosemary, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Nothing can get as tender as a tenderloin. A juicy and fresh meat, the flavor is locked in with the balsamic vinegar and spices. Rubbed with coarse salt, pepper, and thyme, it’s infused with herb and nutty flavors. This recipe yields 10 servings and also only takes about 30 minutes from prep to roasting, so it’s a super easy dish. When you carve this before serving, you’ll see just how tender and moist the pork comes out!
This is one of my favorite entree recipes – and my husband’s, as well. Not only do we love having this with a side of garlic mashed potatoes and steamed veggies, but the leftovers also make the perfect lunch sandwiches the next day! My husband likes to add a bit of hot sauce to his sandwich, I prefer mine with whatever kind of cheese I happen to have in the fridge at that time!
Recipe and photo courtesy of The Food Network.
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