go to link It’s no secret that I am a fan of balsamic vinegar. Well, really almost any vinegar, but especially balsamic. So, I’ve played around with creating different marinades in the past, and the one I used for this pork is one of my very favorites. I’ve gotten inspiration from a number of sources, that used a variety of ingredients, and I played with them until I came up with one of my own. It goes great with pork, beef, fish (salmon), original site and chicken. So versatile and so freakin’ delicious!! I had some pork tenderloin in the freezer and I wanted to try a new flavor for it to add to my collection. This one is definitely a winner!! Next time I will try my Red Wine Vinegar marinade. If you are a fan of pork tenderloin and looking for a new sauce/marinade, you should definitely give this one a try!!
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- 1 lb pork tenderloin, trimmed of fat
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 Tbsp honey
- 3 Tbsp Worcestershire sauce
- 2 garlic cloves, minced
- 1 tsp dried, minced onion
- 2 tsp dried thyme leaves
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- Mix all ingredients (other than the pork) together in a bowl.
- Place pork in a large Ziploc bag and pour mixture over the top. Turn the pork to coat. Seal the bag and refrigerate for 30 min-24 hours.
- Remove pork from marinade and slice into 1/2 inch medallions.
- Heat a skillet over medium high heat and spray with cooking spray. Place the pork medallions in the skillet. Cook until browned on one side, about 2 minutes, then flip over and pour marinade from Ziploc into the skillet.
- Cook until pork is no longer pink in the center and the sauce has thickened slightly, about 5 minutes.
- Remove from pan, drizzle sauce over the top and serve!!