I’m a big fan of meals that require very little prep time, which is why I love marinating meat. I can throw everything together in a Ziplock bag and let it sit in the fridge overnight. Come supper time, everything is ready to go! You can’t ask for an easier or more perfect weeknight meal. Not only is it a cinch, but allowing the meat to marinate overnight gives you a ton of flavor that you’re going to miss out on if you just baste the meat right before cooking.
Aside from simplicity, the other reason why I love this recipe has everything to do with the balsamic vinegar. I have a serious obsession with the stuff. Balsamic vinegar is rich, but slightly sweet and so robust, that a little bit goes a long way. It doesn’t take much to flavor the tenderloin and when it cooks, it creates the most amazing crispy and sweet glaze. Tenderloin has been known to get quite dry, so be sure not to over cook it and use a meat thermometer to gauge when it’s done.
I think it goes without saying that this balsamic glazed tenderloin will be making many appearances around our dinner table. I’m wishing for summer so I can try this out on the grill!
Recipe adapted from Rachael Ray