Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stacy's balsamic pork tenderloin. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stacy's Balsamic Pork Tenderloin is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Stacy's Balsamic Pork Tenderloin is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook stacy's balsamic pork tenderloin using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Stacy's Balsamic Pork Tenderloin:

1. Prepare 4 lb Pork Loin
2. Take 3 1/2 tbsp Balsamic Vinegar
3. Prepare 2 1/2 tbsp EVOO
4. Make ready 4 clove garlic, chopped
5. Make ready 1 tsp rosemary
6. Take 1 tsp thyme
7. Make ready 1 1/2 tsp caraway or fennel seed
8. Prepare 1 1/2 tsp Montreal Steak seasoning
9. Get 1 kosher salt
10. Get 1 cracked black pepper

Steps to make Stacy's Balsamic Pork Tenderloin:

1. Heat oven to 375°.
2. Place pork, fat side up, in a ceramic baking dish. NOTE***If using a glass dish spray pan first with cooking spray.
3. In a measuring cup, mix the vinegar, salt, pepper, fennel or caraway seed, rosemary, thyme and the EVOO.
4. Cut small slits all over fat side and insert garlic.
5. Coat meat with the vinegar mixture, rubbing into the meat.
6. Sprinkle top with the Montreal Steak seasoning.
7. Bake uncovered 15-20 minutes per pound, basting every 10-15 min.
8. Remove from oven and let stand 15 minutes before slicing.

So that’s going to wrap it up for this exceptional food stacy's balsamic pork tenderloin recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!