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Pork Tenderloin with Balsamic Sauce

I’ve been so busy lately that I’ve been having a hard time getting inspired to cook. I get home at the end of the day and just want to chill on the couch, and since my 4 year old is so picky, it’s not so fun cooking for 1 and maybe a half, depending on whether I can make her version without sauce, and without combining any flavours. Oh the joys of parenting a preschooler. This recipe is great because it’s super fast and easy, AND I can leave some meat plain for the munchkin. I highly recommend it. I made mine with pork tenderloin steaks and subbed raw sugar snap peas for the broccoli rabe, which is even easier. It’s delicious! All-Star recipe. I made a very similar one a while back with shallots, mustard, and balsamic vinegar but this one is even simpler and still very good. There are a few variations on this theme on this blog if you search “pork”. Pan sauces are a lifesaver!


Pork Tenderloin Medallions with Blistered Broccoli Rabe


2 bunches broccoli rabe (about 1 pound), trimmed
Cooking spray
2 tablespoons olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 slices
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons balsamic vinegar


1. Preheat broiler to high.

2. Arrange broccoli rabe in a single layer on a jelly-roll pan; coat with cooking spray. Broil 8 minutes, carefully turning after 5 minutes.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Remove pork from pan. Remove pan from heat. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar to pan, stirring to loosen browned bits. Drizzle sauce over pork and broccoli rabe.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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