Recipe Image

Roasted Pork Tenderloin with Mediterranean Tomato Balsamic Sauce

  • Intermediate
  • 4 servings
  • 1 hr 40 min
Baking Success Or Baking Mess


2 pounds pork tenderloin (approx. 2 loins)
2 tablespoons Mazola® RightBlend® Oil
1/4 teaspoon garlic salt
1/4 teaspoon black fine grind pepper
2 teaspoons Italian herb seasoning
1 tablespoon Mazola® RightBlend® Oil
1 tablespoon balsamic vinegar
2 tablespoons Crown® Lily White® Corn Syrup
2 tablespoons tomato paste
1 clove garlic, finely minced
1/2 cup onion, finely minced
1/3 cup carrot, finely minced
1 can (14.5 ounces) tomatoes, petite diced
2 tablespoons Fleischmann's® Corn Starch
2 teaspoons Italian herb seasoning
1/4 teaspoon red crushed pepper
2 tablespoons hot water


Preheat oven to 400°F.

Place pork tenderloins on foil lined baking sheet. Combine 2 tablespoons oil, garlic salt, pepper and herbs. Using a pastry brush, thoroughly coat surface of meat with mixture.

Roast for 8 to 10 minutes per side or to an internal temperature of 155°F.

Meanwhile, finely mince vegetables in food processor or with knife.

Combine 1 tablespoon oil, vinegar and corn syrup in a non-stick skillet over medium-high heat; stir in tomato paste and minced vegetables.

Stir cornstarch into tomatoes and add to pan, stirring well. Add herbs; continue to stir until sauce thickens. Remove from heat and set aside until meat is cooked.

Remove cooked pork from oven and transfer meat to a cutting board.

Pour 2 tablespoons hot water into roasting pan, stirring to mix with drippings. Pour this mixture into sauce; stir well over low heat.

Slice pork tenderloins across the grain into medallions. Transfer to serving plate and spoon sauce over top. Serve immediately.

leave a review



Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!