Pork Tenderloin with Garlic, Parmesan, and Balsamic Vinegar

The other day I asked the followers on my Facebook page what they would like me to make. The answer was something with pork. I just so happened to have a couple of pork tenderloins in my freezer. I knew I wanted to come up with a crust for it that would pack a ton of flavor. I have made garlic and herb crusts before and I have also made them with a balsamic marinade, but this time I wanted more than that. Something that would use many of my favorite flavors, without being too much. When I ran my idea past Kevin he was worried that I was indeed doing just that, putting too much in one. But I am stubborn, just ask most people that know me, so I decided I was going to do it anyway. 

So I got to work and mixed everything together, coated my pork loin and got it all ready to go in the oven. I set the oven to 350. I left the kitchen for 15 minutes, and when I came back the light was still on on the stove so I knew it hadn't reached 350 yet. I wandered away for a little bit and returned only to find the light was still on. Hhhmmmm Now you have to realize that this oven is probably as old as dirt and when we moved in this house in October I specifically asked the landlord if we could replace the stove. He didn't seem thrilled with the idea so I let it go. Since then I have made comments about the fact that I felt the oven was possessed because it seemed to cook at whatever temperature it wanted. But it still cooked so I assumed that maybe the light itself wasn't working correctly and went ahead and put the pork in the oven to cook. Thank goodness I chose to use my meat thermometer, because when the timer went off the meat was nowhere near the temperature it was supposed to be so I left it in and waited for the temperature to rise. I was worried that the situation would ruin the meal, but tenderloin is a very forgiving cut of meat. Plus low is better than high, so even though it took and additional 20 minutes to cook the meat was tender and juicy. Thank goodness!!

The crust was perfect and sooooo flavorful. I have to say that this has become my new favorite way to cook my pork tenderloin! Oh and Kevin loved it too!!

Pork Tenderloin with Garlic, Parmesan, and Balsamic Vinegar
serves 2

1 pork tenderloin, approx 1 1/4 pounds
5 cloves of garlic, minced
2 tablespoons of balsamic vinegar
3 tabelspoons olive oil
1/2 cup grated Parmesan cheese
1 handful of flat-leaf parsley leaves, chopped
Kosher salt and fresh cracked black pepper

Preheat the oven to 350 degrees.

Cover a rimmed baking sheet with aluminum foil and place a cooling rack on it. Using a sharp paring knife, trim any silver skin from the tenderloin and pat it dry. Season with salt and pepper and lay on the cooking rack.

Combine the garlic, vinegar, olive oil, Parmesan cheese, and parsley in a small bowl. Cover the top of the pork tenderloin with the garlic mixture, carefully rubbing it down along the sides as well. Bake on the center rack of the oven for 20 to 25 minutes, or until the internal temperature is 160. Allow tenderloin to rest for 15 minutes before slicing.



  1. The crust sounds amazing Bobbi, I just love to cook pork tenderloin and this type of easy recipes are the best!

  2. Bobbi, We love Pork Tenderloin at our house and this crust sounds absolutely amazing... can't wait to try it!