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Ingredientes
- 4 1/2 lb pork tenderloins (2 pkgs. with 2 tenderloins in each)
- 4 Tbsp. balsamic vinegar
- 4 Tbsp. extra-virgin extra virgin olive oil
- 8 x garlic cloves cracked Steak seasoning blend to taste (or possibly coarse salt and black pepper)
- 4 sprg fresh rosemary leaves stripped, and finely minced
- 4 sprg fresh thyme leaves stripped, and finely minced
Direcciones
- Preheat oven to 500 degrees.
- Trim silver skin or possibly connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few Tbsp. of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin extra virgin olive oil, just sufficient to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or possibly coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in warm oven 20 min.
- Let meat rest, transfer to a carving board, slice and serve.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 88 | 32% |
| Total Fat 9.83g | 12% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.04g | |
| Cholesterol 126mg | 42% |
| Sodium 105mg | 4% |
| Potassium 806mg | 23% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.98g | 1% |
| Protein 40.89g | 65% |
