Recipe Details

Balsamic and Smoked Paprika Glazed Pork Tenderloin

Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pounds pork tenderloin, trimmed
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons canola oil
1 14 1/2-oz can diced tomatoes
1 yellow onion, chopped
1 bell pepper, (red, green or half and half), chopped
2 cloves garlic, minced
2 cups chicken broth, reduced-sodium
5 tablespoons balsamic vinegar
tablespoons honey
1 tablespoon smoked paprika

Cooking Directions

Pat pork dry with paper towels, and season with salt and pepper. Sear in large sauté pan in oil over high heat until browned on all sides – about one minute per side. 

Place undrained canned tomatoes, onion, bell pepper and garlic in bottom of a 4- to 6-quart slow cooker. Place pork tenderloins on top. Combine broth, vinegar, honey, and paprika in medium bowl; pour mixture over pork and vegetables in cooker. Cover and cook on high for 3 hours.  Occasionally stir ingredients in cooker to assure even cooking.  

Remove and cut tenderloins into large chunks. Check seasoning and serve with “sauce.”

Recommend serving over couscous.

Makes 6 servings

Recipe courtesy of Chef Hosea Rosenberg , on behalf of The National Pork Board

Serving Suggestions

Serve over couscous.

Nutrition Information

Calories: 300 calories
Protein: 34 grams
Fat: 8 grams
Sodium: 800 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 1 grams
Carbohydrates: 21 grams
Fiber: 2 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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