David Theiss: Bring it together with pork tenderloin (recipe)

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I’ve been on a pork kick lately: Pork chops (stuffed and not), pork spareribs, and barbecue pork steak to name a few. This time of year, pork just looks better – lean and tender with just the right amount of fat to bring the flavor all together.

One of my favorites lately is the pork tenderloin, the filet mignon of pork. Not to be confused with the pork loin, the whole tenderloin is about a pound and is extremely tender.

Pork tenderloin is very happy to absorb any flavor you might want to season or marinade it with. I was served a tenderloin at a restaurant a while back and have tried many times to replicate it. I think I’ve finally got it, and I would like to share it with you.

This tenderloin recipe I’m going to suggest to you is with balsamic vinegar sauce. I use an oven and stovetop approach to coaxing all the flavor and tenderness out of this delectable piece of meat. With just a few simple ingredients and 30 minutes you can have an incredible dinner.


1 pork tenderloin (1 pound)

1/2 sweet yellow onion chopped in small pieces

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1/2 cup balsamic vinegar

1/2 cup packed brown sugar




Preheat the oven to 425 degrees. In a large, ovenproof skillet, heat 1 tablespoon of oil over medium-high heat. Add the onions and a pinch of salt and stir them around until very soft.

Season the tenderloin with salt and pepper. Then add the second tablespoon of oil and seasoned tenderloin to the skillet and brown on all sides.

Remove pan from heat and tenderloin from pan. Add balsamic vinegar to the pan, stirring to loosen browned bits from the bottom. Stir in brown sugar, garlic and honey. Return pork to pan, turn to coat in mixture, and place pan in preheated oven.

Bake for 10-15 minutes or until a thermometer reads 155 degrees, turning occasionally. Remove pork to a serving platter, tent with foil. Let stand for 5 minutes before slicing. Pour glaze over pork before serving. Serves well with zucchini and a simple pasta. Enjoy!

David Theiss is owner of Butler Gourmet Meats in Carson City. 


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