Balsamic Pork Tenderloin

In older posts, I've probably told y'all how I'm really not a fan of pork.  Sure, I eat ham and bacon, but even then I'm really picky about cuts and brands.  It drives my husband crazy.

When I worked full time, I would make pork tenderloin a couple times a month.  Even though it wasn't a favorite, the fact that it was so easy to prepare was enough to make me willing to just suck it up and eat it.  Although I no longer work outside of the home, I still make it a point to serve pork tenderloin since I know it's easy and that Joe enjoys it.

Over the summer, I was really pleased to come across a recipe for pork that I actually LOVE and have made several times since!  I even served it for company over the weekend and it was a huge hit!  Everyone went back for seconds!

The original recipe calls for the thicker pork loin, but I almost always have the thinner pork tenderloins in my freezer since we pick them up when they are on a BOGO sale!

Balsamic Pork Tenderloin 
     adapted from Allrecipes.com

Ingredients:  

• 1 package pork tenderloin, plain 
• 3.4 cup balsamic vinegar 
• 1-3 Tbs. Montreal Seasoning 
• 3/4 cup vegetable oil 

Directions: 

• Place pork in a gallon-sized ziplock bag. 
• Combine marinade ingredients and pour over the pork.  
• Close bag and allow to marinate in the fridge overnight.  
• When ready to cook, preheat oven to 350 degrees.  
• Transfer the pork and marinade into a baking dish. 
• Place in oven and cook about 1 hour.  
• Remove from oven and allow meat to rest for 10 minutes before slicing.  

Notes: 

• Adjust the amount of Montreal Seasoning to your liking.  We like our food peppery, so 3 Tbs was right up our alley!  
• Olive Oil can be used as well.  I just use whichever one I have handy.  

I've linked this post to the following blog carnivals and linky parties:

• I Don't Like Mondays