Balsamic-Dijon Pork Tenderloin
Ingredients
- ½ cup balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 3 cloves garlic, minced
- 2 (1½-lb) pork tenderloins, trimmed
- 1½ Tbsp Montreal steak seasoning
Instructions
- Combine vinegar, honey, mustard and garlic in a large zip-top plastic bag.
- Add pork tenderloins, seal bag, and chill at least 2 hours or up to 2 days.
- Preheat oven to 400°F.
- Remove pork from marinade; discard marinade. Sprinkle pork with seasoning.
- Heat a large nonstick skillet over medium-high heat.
- Add pork, in batches if necessary, and cook 4 to 5 minutes per side or until browned.
- Transfer pork to a foil-lined baking sheet.
- Bake 12 to 15 minutes or until a meat thermometer inserted in thickest portion registers 145°F. Let stand 10 minutes before slicing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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