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Balsamic Pork Tenderloin




Source of Recipe


Rachel Ray


List of Ingredients




2-3 lbs. trimmed, pork tenderloins
Balsamic vinegar, a good splash per loin
Extra virgin olive oil, a drizzle per loin
Montreal Steak Seasoning, by McCormick, to crust









Recipe



Rub a splash of vinegar into each tenderloin. Coat tenderloins with a drizzle of extra-virgin-olive oil. You will need to coat the entire loin with a thin layer. Crust loins by adding Montreal Seasoning to each loin to cover completely. Place on rack in roasting pan.

Roast at 400 degrees for 25 minutes, or until meat thermometer reads 155 degrees. Let meat rest 20 minutes, minimum, under a loose aluminum foil tent before slicing.