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Pork Tenderloin with Balsamic Glaze

December 8, 2013 by Maureen 109 Comments

Pork Tenderloin with Balsamic Glaze

This pork tenderloin with balsamic glaze recipe is tops – seriously.  If you weren’t too sure about the chicken with Coca-Cola, try this pork.

I was at the butcher shop buying this pork and overheard a woman talking to her friend about something silly her son had done with a knife.  Inside I started to chuckle because I remember when Alan was about 8 or 9 and my brother sent him a really nice pocket knife for Christmas one year.  I told Al he was too young for a knife and we would put it in his special box and when he was 12 he could have it  He seemed happy with that arrangement.

One day I came home from work and dashed to get dinner on the table.  I pulled out the cutlery drawer and along the sides of the compartments were little cutouts – almost like a scalloped edge to the trays.  I had no idea what had caused it but I was busy.

As I was peeling potatoes, it dawned on me what could have caused those bits of wood to be missing.  Alan was testing his knife!

“Alan, come here please.”

Now Al would never lie, well almost never because I would say that if he lied he’d be in much bigger trouble so he always admitted things with an “I’m very sorry and I’ll never do it again.”  His sister on the other hand never did anything unless you caught her with the evidence in her hands.

I pulled open the drawer and said, “Do you know how this drawer got cut?”

“No, I don’t know.”

“Alan, did you cut this drawer with your knife from Uncle Jim?”

“No, you made me put it away.”

At this point I’m trying not to laugh out loud because it was so obvious that he was guilty but he just couldn’t admit it because he’d promised not to touch the knife.  I sent him to his room to think about it for a while and later he confirmed that it hadn’t been him, he had no idea how the drawer got cut.

Fast forward 15 years to a family Thanksgiving dinner and we were talking about silly things that kids do and I looked at Alan and said, “So, Al, did you cut the drawer with Uncle Jim’s knife?”

“Of course I did, but I couldn’t admit I’d done something I told you I wouldn’t do.  I just HAD to try that knife.”

“You’re a bad man!”

Pork Tenderloin with Balsamic Glaze

Alan loves pork tenderloin and he would love this one for sure.  The glaze is tangy and sweet, thick and delicious.  I miss my children and grandchildren this time of year and it would be great to cook this for them.

Pork Tenderloin with Balsamic Glaze

5.0 from 10 reviews
Pork Tenderloin with Balsamic Glaze
 
Print
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
 
This is a delightful meal, prepared in less than an hour and wonderful for family or entertaining.
Author: Maureen Shaw
Recipe type: Main
Cuisine: Australian
Serves: 4
Ingredients
  • 2 pork tenderloins, trimmed and tied together with kitchen string.
  • 2 cloves of garlic, crushed or minced
  • ¼ cup caramelized balsamic vinegar
  • 1 cup water
  • salt and pepper to taste
Marinade
  • ¼ cup balsamic vinegar
  • 1 cup brown sugar
  • ½ cup water
  • 2 tablespoons olive oil
  • 1 tablespoon honey barbecue sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
Marinade
  1. Combine all ingredients in a bowl and whisk together.
  2. Place tied pork tenderloin in a large ziplock bag and pour over the marinade.
  3. Marinate for two hours (or overnight if you wish).
  4. Remove pork and put marinade in a large measuring cup.
Pork Tenderloin
  1. Preheat oven to 150C / 300F
  2. Heat ovenproof dutch oven to high heat and add oil.
  3. Sear pork on all sides and set aside.
  4. Into the dutch oven add ½ cup of the marinade and the cup of water and heat to boiling.
  5. Place the seared pork into the dutch oven, cover and place in the oven for 20 minutes.
  6. While the pork is cooking, place the remainder of the marinade and caramelized balsamic vinegar into a saucepan over medium heat.
  7. Reduce by half and it will be a gorgeous glaze.
  8. When the pork has been in the oven for 20 minutes covered, raise the oven temperature to 200C / 400F and remove the cover. Baste with half the reduced sauce (the other half you'll drizzle at serving time.)
  9. Roast uncovered for about 15 minutes or until the internal temperature is 63C / 145F
  10. Rest for 10 minutes and slice. Drizzle with sauce and serve.
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Filed Under: Main Courses, Pork, Recipes Tagged With: balsamic vinegar, pork, tenderloin

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Comments

  1. SallyBR says

    December 8, 2013 at 12:43 pm

    Loved the story! Wish I could see a photo of that poor abused drawer… 🙂

    Now I think this recipe would be perfect for my beloved, who is against under-cooked pork tenderloin, so the searing and the baking would definitely make sure no pink insides would be left.

    Plus, caramelized balsamic? Are you kidding me? Heaven!!!!!

    Reply
    • Maureen says

      December 8, 2013 at 3:41 pm

      The new guidelines are 145F internal temperature for pork tenderloin and that’s pink inside at my house. Mine was much hotter than that inside because John’s a lot like your beloved but that’s another story, isn’t it? 🙂

      Reply
  2. Lorraine @ Not Quite Nigella says

    December 8, 2013 at 12:49 pm

    I’m there based on a) you cooked it b) it’s pork tenderloin and c) it has a balsamic glaze. What a cute and naughty story too! I’d never do anything like it (okay yes I would have totally) 😀

    Reply
    • Maureen says

      December 8, 2013 at 3:39 pm

      LOL I meant Thanksgiving! That’s turkey and ham – no substitutions. 🙂

      Reply
  3. yummychunklet says

    December 8, 2013 at 2:54 pm

    I love the balsamic glaze!

    Reply
    • Maureen says

      December 8, 2013 at 3:40 pm

      The glaze was lovely and I could have eaten it off the spoon.

      Reply
  4. John@Kitchen Riffs says

    December 8, 2013 at 3:32 pm

    I love balsamic vinegar, but don’t use it in recipes like this enough – this looks incredibly tasty. Super nice combo of ingredients – that marinade looks most excellent. I haven’t had a pocket knife in ages – I should get one and test it on the cutlery drawer! Good recipe, better story – thanks.

    Reply
    • Maureen says

      December 8, 2013 at 4:57 pm

      It was the only wood he could find that wouldn’t show, he said. 🙂

      Reply
  5. Joanne T Ferguson says

    December 8, 2013 at 4:00 pm

    G’day! Always love the stories behind the foods Maureen whether naughty or nice, true!
    Your pork and balsamic looks delightful…wish I could try some now too!
    Cheers! Joanne

    Reply
    • Maureen says

      December 8, 2013 at 4:56 pm

      we ate it all 🙁

      Reply
  6. suzanne Perazzini says

    December 8, 2013 at 6:05 pm

    What a lovely story! And a great hunk of juicy meat.

    Reply
    • Maureen says

      December 8, 2013 at 8:40 pm

      It was good. I’d make it again. 🙂

      Reply
  7. cquek says

    December 9, 2013 at 3:15 am

    Cannot wait to try this one!!!

    Reply
    • Maureen says

      December 9, 2013 at 6:24 am

      Hope you like it!

      Reply
  8. Ash-foodfashionparty says

    December 9, 2013 at 3:49 am

    What a cute little story.
    Balsamic on any meat, you’ve given us a great recipe here.

    Reply
    • Maureen says

      December 9, 2013 at 6:24 am

      I love it but then I have a sweet tooth. (teeth?)

      Reply
  9. Shashi @ http://runninsrilankan.com says

    December 9, 2013 at 4:45 am

    It took him 15 years to admit it – well, better ate than never right 😉
    great looking and sounding pork dish – Thanks for sharing Maureen

    Reply
    • Maureen says

      December 9, 2013 at 6:24 am

      He might have admitted it sooner than that but I didn’t ask 🙂

      Reply
  10. Trisha says

    December 9, 2013 at 5:27 am

    This balsamic marinade looks fantastic! Can’t wait to try it! (And I bet your kids and grandkids would love it too!)

    Reply
    • Maureen says

      December 9, 2013 at 6:23 am

      I’m sure they would!

      Reply
  11. Glamorous Glutton says

    December 9, 2013 at 5:50 am

    I love the story about the knife, I can imagine how tempting that knife must have been! This looks like a really delicious tenderloin, I could almost eat it off the screen. GG

    Reply
    • Maureen says

      December 9, 2013 at 6:23 am

      It’s a dish I’d make again. Yes, the knife was irresistible.

      Reply
  12. Barbara | Creative Culinary says

    December 9, 2013 at 5:54 am

    Um. Yum. I want to go make this right this very minute. But I’m done cooking here; the man part of the couple might grunt after I make dinner and he does like to lick the serving plate with his fingers (I know…EWWWW) but none of those things find me being inspired to spend the time. Soon; very soon and I will be making up for lost time!

    Reply
    • Maureen says

      December 9, 2013 at 6:22 am

      John won’t do that in public but I’ve found him with bread dipping into the baking dish in the kitchen when he thought nobody was looking. 🙂

      Reply
  13. Lizzy (Good Things) says

    December 9, 2013 at 6:01 am

    Ah kids and the things they do, eh! Great story, Maureen. Hope you are feeling better this week… love your recipe. My Peter won’t touch anything with balsamic, sigh.

    Reply
    • Maureen says

      December 9, 2013 at 6:21 am

      Nothing with balsamic? It’s the nectar of the gods! 🙂

      Reply
    • Fran @ G'day Souffle' says

      December 9, 2013 at 2:05 pm

      Liz, couldn’t you just not tell Peter that you used balsamic in your recipe, or could he definitely detect it? Oh well, guess it’s better not to be sneaky!

      Reply
  14. Abbe@This is How I Cook says

    December 9, 2013 at 6:16 am

    I think you should frame that drawer and mount as a piece of art! I love balsamic vinegar and I actually bought some pork tenderloins to bake. This sounds like it could fill the bill.

    Reply
    • Maureen says

      December 9, 2013 at 6:21 am

      I would recommend that you try it. 🙂

      Reply
  15. Catherine says

    December 9, 2013 at 6:43 am

    Dear Maureen, I am sure your heart missed the kids and grandkids and they miss you too. This is a time of year with such mixed feelings of joy and longing.

    The pork tenderloin looks wonderful and I love the balsamic glaze.

    The story of your son is adorable, though better late than never that he did finally admit.

    Blessings dearest and hugs, Catherine xo

    Reply
    • Maureen says

      December 9, 2013 at 9:27 am

      I think he would have admitted much sooner but I never asked. 🙂

      Reply
  16. David Crichton says

    December 9, 2013 at 6:46 am

    I keep meaning to try a sugary sticky pork dish, I’ll earmark this one for next week. Looks so moreish.

    Reply
  17. Brooks says

    December 9, 2013 at 8:22 am

    Maureen, this pork tenderloin is scrumptious looking. My son is about the age yours was when he tested his new knife. I’m sure I’ll have stories like yours in the future. Happy holidays to you & yours!

    Reply
    • Maureen says

      December 9, 2013 at 9:26 am

      LOL You will, Brooks!! …and you’ll treasure your memories like I do.

      Reply
  18. Roberta says

    December 9, 2013 at 8:31 am

    That looks divinely delicious ~~~ rich and dark. Yummy!

    Reply
    • Maureen says

      December 9, 2013 at 9:27 am

      It was very good and the sauce is worth eating all on its own. 🙂

      Reply
  19. Pamela @ Brooklyn Farm Girl says

    December 9, 2013 at 8:52 am

    This looks absolutely delicious, especially with that glaze! Love your tree background too!

    Reply
    • Maureen says

      December 9, 2013 at 9:29 am

      Thanks, Pamela! You’d love the glaze. 🙂

      Reply
  20. Sarah & Arkadi says

    December 9, 2013 at 11:02 am

    This tenderloin looks so moist! Great!

    Reply
  21. A_Boleyn says

    December 9, 2013 at 12:57 pm

    Naughty Alan … though it’s easy to see how he couldn’t resist testing the knife. I’m just curious about his choice of media. 🙂

    Delicious looking tenderloin. I’d love to give it a try when I next have a tenderloin and a bottle of balsamic in the house.

    Reply
  22. Fran @ G'day Souffle' says

    December 9, 2013 at 2:08 pm

    Maureen, isn’t it great to be able to have access to REAL butcher shops, where you can tell the butcher exactly what you want? (Also, the added bonus of over-hearing funny conversations with other customers)! Unfortunately, it’s very difficult to find a real butcher in the US!

    Reply
    • Maureen says

      December 9, 2013 at 2:35 pm

      I love my butcher, Fran. I can call him and tell him what I’d like and then I stop by and pick it up. Bliss.

      Reply
  23. Sugar et al says

    December 9, 2013 at 2:36 pm

    Goodness me! This looks so delicious. I’d love to use that glaze on other kinds of meat too. The knife story had me in splits:-)

    Reply
  24. easyfoodsmith says

    December 9, 2013 at 3:25 pm

    Lovely dish there. I don’t eat pork however I will replicate the dish with lamb and use this wonderful marinade of yours.

    Reply
    • Maureen says

      December 9, 2013 at 8:42 pm

      I’m sure the glaze would be good on anything – even a spoon. 🙂

      Reply
  25. Claire @ Claire K Creations says

    December 9, 2013 at 4:59 pm

    I’m happy to jump in and be a surrogate child any day you like Maureen especially if I get served this for dinner 🙂

    Reply
    • Maureen says

      December 9, 2013 at 8:42 pm

      For you, anything!

      Reply
  26. Krissie - Pearls of Style says

    December 9, 2013 at 6:52 pm

    Yummy Maureen. I love a good pork dish!

    Reply
    • Maureen says

      December 9, 2013 at 8:42 pm

      Thanks, Krissie!

      Reply
  27. Rachel Cotterill says

    December 9, 2013 at 9:20 pm

    Aww, I can see why he wanted to try it out! Though maybe he could have tested it somewhere you were less likely to see 😉

    Reply
    • Maureen says

      December 10, 2013 at 6:37 pm

      I guess he didn’t think I’d notice when I opened the drawer. A scalloped edge is hard to miss. 🙂

      Reply
  28. Lisa the Gourmet Wog says

    December 9, 2013 at 9:21 pm

    love love love balsamic glaze! Could eat the stuff with a spoon! Wouldn’t mind a bit of pork on my fork, mmmm

    Reply
    • Maureen says

      December 10, 2013 at 6:36 pm

      Oh Lisa, you know you want to get porked!

      Reply
      • Lisa the Gourmet Wog says

        December 12, 2013 at 4:36 pm

        Every single night…

        oh Maureen, get your head out of the gutter!
        I’m talking ham, crackling, bacon, prosciutto, tenderloin with balsamic glaze…

        😉

        Reply
        • Maureen says

          December 13, 2013 at 7:09 am

          LOL

          Reply
  29. Hotly Spiced says

    December 9, 2013 at 9:59 pm

    Hmmm, my Alfie is asking for a very large pocket knife for Christmas this year! I think Santa can come up with an alternative. I love the look of your tenderloin with balsamic glaze – sounds amazing. And I couldn’t believe your Buche de Noel – so much effort. I’d love to see it if you do make it but understand it’s quite the undertaking! xx

    Reply
    • Maureen says

      December 10, 2013 at 6:34 pm

      LOL it definitely takes all day.. ice bath, enough butter to sink the Titanic (again) but one forkful makes it all worthwhile. Read Chris from The Cafe’s comment above!

      Reply
  30. Gintare @Gourmantine says

    December 9, 2013 at 10:45 pm

    Such a funny story, Maureen and that glaze sounds smashing, I think it could work well on other meats too!

    Reply
    • Maureen says

      December 10, 2013 at 6:32 pm

      I’m eager to give it a try!

      Reply
  31. Karen (Back Road Journal) says

    December 9, 2013 at 11:47 pm

    This sounds terrific Maureen. We have pork tenderloin often and I will be trying your recipe.

    Reply
    • Maureen says

      December 10, 2013 at 6:32 pm

      I hope you like it!

      Reply
  32. Mary Frances says

    December 10, 2013 at 2:59 am

    Maureen – this sounds perfect and is on my list to do! I love pork tenderloins any which way – they’re tender and quick to make – but your sauce sounds delicious!!

    Boys will be boys………

    Reply
    • Maureen says

      December 10, 2013 at 6:32 pm

      LOL at boys will be boys. AND they don’t outgrow it – they transfer from Mom to wife to kiss the boo boo.

      Reply
  33. ela@GrayApron says

    December 10, 2013 at 5:15 am

    Pork and balsamic…e very tasty combination. Your dinner looks amazing, Maureen 🙂 ela

    Reply
    • Maureen says

      December 10, 2013 at 6:31 pm

      Thanks so much, Ela!

      Reply
  34. Marie @citronlimette says

    December 10, 2013 at 8:12 am

    Love the story and this dish looks divine.

    Reply
    • Maureen says

      December 10, 2013 at 6:39 pm

      Thanks, Marie!

      Reply
  35. Teffy says

    December 10, 2013 at 8:30 am

    I don’t ever cook pork.. starting to feel like that is a horrible mistake!
    Looks so delicious, and I am always up for anything with a balsamic glaze.

    { Teffys Perks Blog } X

    Reply
    • Maureen says

      December 10, 2013 at 6:31 pm

      I don’t cook it all that often because it’s quite expensive in Australia but every once in a while I give in. 🙂

      Reply
  36. 2 Sisters Recipes says

    December 10, 2013 at 8:34 am

    HI Maureen! First time visiting your blog and I have to say, I love it! Your recipes are great! Thank you for stopping ours and leaving a lovely comment! Have a great evening!
    Warmly, Anna and Liz

    Reply
    • Maureen says

      December 10, 2013 at 6:30 pm

      Lovely to meet the two of you and hope we can become good foodie friends.

      Reply
  37. Amy (Savory Moments) says

    December 10, 2013 at 10:20 am

    I love pork tenderloin – it is one of my favorite cuts of meat and you’ve made it look extra delicious with this wonderful glaze!

    Reply
    • Maureen says

      December 10, 2013 at 6:39 pm

      Thanks, Amy! So nice of you to stop by. I like pork tenderloin too.

      Reply
  38. Raymund says

    December 10, 2013 at 10:52 am

    That glaze sounds fantastic on that pork. Yum! !!

    Reply
    • Maureen says

      December 10, 2013 at 6:30 pm

      It was pretty good indeed!

      Reply
  39. Norma Chang says

    December 10, 2013 at 10:58 am

    I would definitely love this dish. Balsamic is one of my favorite vinegars, I put it on so many things, especially my salads.

    Reply
    • Maureen says

      December 10, 2013 at 6:39 pm

      I could eat balsamic glaze off a spoon 🙂

      Reply
  40. Linda says

    December 10, 2013 at 11:22 am

    haha! I’m loving this story! I’ve recently been “updated” on the little things my kids had hidden from me years back! This looks absolutely so tempting! This being a tenderloin, you know it will be tender, but then that glaze puts it over the top!

    Reply
    • Maureen says

      December 10, 2013 at 6:29 pm

      Pork tenderloin that’s not overcooked is a delicious piece of meat. 🙂 I think it’s funny that the stories come out starting in their 20s.

      Reply
  41. The Café Sucre Farine says

    December 10, 2013 at 12:23 pm

    Oh yum, this looks amazing Maureen. What a funny story about your son. What is it about boys and knives. One time my son took a knife he knew he wasn’t supposed to touch. He cut himself pretty bad but didn’t cry at first. He thought he could just wash the blood away so he went to the bathroom and turned the water on. When the blood just kept coming and coming, he realized he was not only in trouble, but pretty badly hurt so he started wailing ……….. very loudly wailing 🙂

    Reply
    • Maureen says

      December 10, 2013 at 6:28 pm

      Oh no! That’s what I didn’t want to have happen to Alan!

      Reply
  42. ChgoJohn says

    December 10, 2013 at 3:03 pm

    Cute story about your son, Maureen. Love it. I’d also love this method of roasting pork. That marinade and glaze sound so good. For me, this is the time of year for roasts and this is a good one to try.

    Reply
    • Maureen says

      December 10, 2013 at 6:28 pm

      Thanks John. I haven’t told Al about this post. He might not be amused. 🙂

      Reply
  43. minnie@thelady8home says

    December 10, 2013 at 3:12 pm

    Oh the cute things that kids do!! And it’s funny to hear them admit it after the fact years later, hahaha!

    You had me sold at the balsamic glaze. This goes into my bookmark.

    Reply
    • Maureen says

      December 10, 2013 at 6:38 pm

      Your turn will come, Minnie!

      Reply
  44. Krista says

    December 10, 2013 at 6:55 pm

    The knife story made me chuckle, Maureen. 🙂 Such a little boy thing to do. 🙂 This pork sounds fantastic!!

    Reply
    • Maureen says

      December 10, 2013 at 10:37 pm

      Yeah, and the boys that do those sorts of things never grow up 🙂

      Reply
  45. Judy @Savoring Today says

    December 11, 2013 at 1:35 am

    I too have a child that comes forth in confession pretty quickly, she cannot bear the guilt … not so with our youngest, she was nearly the end of me. Fortunately, the older helped keep the younger in line … except for the time I found my bible ribbon (you know the one you use to mark your place) snipped off at the binding and used for a Barbie belt. It took years for then to own that one, thankfully we can laugh about it now.
    Balsamic is magic in my book, simply wonderful. Your pork roast looks delish!

    Reply
    • Maureen says

      December 12, 2013 at 11:45 pm

      I love that! My daughter took my grandmother’s antique sterling rosary and hacked off the cross bit and made herself a necklace with it. I told her it wasn’t too late for an abortion! 🙂

      Reply
  46. Mireya @myhealthyeatinghabits says

    December 12, 2013 at 4:32 am

    Pork tenderloin is one of my favorites meats to cook. It’s guaranteed to be tender and flavorful. Balsamic marinade sound delicious, too!

    Reply
  47. sonia says

    December 12, 2013 at 10:39 am

    Hi Maureen,
    This post is looking so beautiful ! Thanks for sharing awesome posts!
    I enjoyed browsing through your other wonderful recipes. It was a real delight to see and learn so much from your each and every post. Hope to see more of your creative endeavors in the New Year. Have a wonderful Holiday Season and stay Warm !
    Thanks & Regards, Sonia

    Reply
    • Maureen says

      December 12, 2013 at 11:28 pm

      Hi Sonia and thanks for stopping by. I live in Australia and it’s at the height of summer. Staying warm isn’t difficult at the moment. 🙂

      Reply
  48. mjskit says

    December 12, 2013 at 2:34 pm

    And who wouldn’t love this dish! Pork tenderloin is my favorite cut but I’ve never made it like this. What a great recipe Maureen! Love the reduced Balsamic!

    Reply
    • Maureen says

      December 12, 2013 at 11:27 pm

      It was really good. 🙂

      Reply
  49. Ramona says

    December 12, 2013 at 9:39 pm

    Looks like a gorgeous dish to entertain with. 🙂 Beautiful!

    Reply
    • Maureen says

      December 13, 2013 at 7:09 am

      I’m certainly going to make it again 🙂

      Reply
  50. Natasha of Natashaskitchen.com says

    December 13, 2013 at 9:23 am

    This looks delicious. I have a honey balsamic vinegar. Do you think that would be good in this recipe?

    Reply
    • Maureen says

      December 13, 2013 at 7:00 pm

      Oh yeah! I think that sounds lovely, Natasha.

      Reply
  51. Bam's Kitchen says

    December 14, 2013 at 11:35 pm

    Great story! You always make me smile… Love this balsamic glaze and must try this next time I make a pork tenderloin. Will pin this one of my recipes to give a try. Take Care, BAM

    Reply
  52. Grace says

    January 11, 2014 at 10:06 am

    Making this right this minute!!!!!! Smells yummy!

    Reply
    • Maureen says

      January 11, 2014 at 12:11 pm

      I hope you like it as much as we did!

      Reply
  53. Cecilia says

    January 14, 2014 at 9:10 am

    What sides go well with this? Thanks

    Reply
    • Maureen says

      January 14, 2014 at 11:23 am

      Hasselback potatoes, baked potatoes, baked sweet potatoes, roasted veggies. 🙂

      Reply
      • Cecilia says

        January 14, 2014 at 12:46 pm

        I’ll try it tonight! Thanks

        Reply
  54. Veronica says

    January 31, 2014 at 7:28 am

    Made this recipe although I didn’t do it in the oven, as I don’t have a dutch oven. Marinaded the pork as instructed, reduced the leftover as instructed. I cooked the pork (not tied together, but as two pieces) on very hot charcoal grill, 10 minutes per side. It came out so deliciously!!! I am making it again tonight, as my husband raved about it and he is usually skeptical about new recipes. Put this one on your regular menu-it’s a winner!!

    Reply
    • Maureen says

      February 3, 2014 at 12:45 pm

      I’m so glad you liked it! Thanks heaps for letting me know.

      Reply
  55. Debbie says

    August 16, 2015 at 8:31 am

    this recipie sounds great…. But how do you Carmelize balsamic vinegar?

    Reply
    • Maureen says

      August 17, 2015 at 6:30 pm

      I bought it but there are recipes online for reducing balsamic vinegar. 🙂

      Reply

Trackbacks

  1. Week 4: Balsamic Glazed Pork Tenderloin | The Cooking PhD says:
    January 27, 2014 at 9:10 am

    […] Balsamic Glazed Pork Tenderloin [Adapted from the Orgasmic Chef] […]

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