Welcome to Cooking with Chef Jeff

Hi and welcome to my blog. Here you'll find meal ideas that are made from primarily whole natural foods. I try not to use any sugar or sweetener in any of the recipes. At the bottom of the page, you can see a list of the cookbooks that I use. I do vary some from the cookbooks, usually not a whole lot. Feel free to read along and even post some ideas/comments to help me to improve in the kitchen.

Saturday, November 7, 2015

Balsamic-Garlic Crusted Pork Tenderloin

Here's a very simple way to make pork tenderloin that is just melt-in-your-mouth good. We've had it many times and the whole family loves it.


5 garlic cloves, finely minced or crushed
2 tbsp balsamic vinegar
2 1/2 tsp coarse salt
1/2 tsp freshly ground pepper
2 tbsp olive oil
2 pork tenderloins (about 1 1/4 pounds each)


1. Stir together garlic, balsamic vinegar, salt, pepper, and olive oil.
2. Coat the tenderloin with the rub.
3. Let marinate for anywhere from 30 minutes up to 6 hours.
4. Sear the tenderloin on all 4 sides.
5. Grill until the internal temperature is about 160, rotating every 10 minutes.
6. Let it rest for 10 minutes before serving.

This has become a family favorite and is great when served with sour cream.  The recipe was from the Kitchen Confidante website.

When grilling the tenderloin, I seared it on high heat on the grill, then moved the tenderloin pieces to the top rack in the back of the grill.  Then I left only the front burner on to cook it indirectly.  It took longer, but was extremely tender and juicy.

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