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Historic Lynchburg Balsamic Roast Pork Tenderloins
Historic Lynchburg Balsamic Roast Pork Tenderloins



  • 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
  • 4 tablespoons Historic Lynchburg Balsamic Barbecue Sauce
  • 4 tablespoons extra-virgin olive oil
  • 8 cloves garlic, cracked
  • 2 tablespoons Historic Lynchburg Steak & Burger Seasoning
  • 4 sprigs fresh rosemary leaves stripped and finely choppe
  • 4 sprigs fresh thyme, leaves stripped and finely chopped


  1. Preheat oven to 500 degrees F.
  2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  3. Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins with 4 tablespoons of Historic Lynchburg Balsamic Barbecue Sauce, rubbing the sauce into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine 2 tablespoons Lynchburg Steak & Burger Seasoning with rosemary and thyme and rub meat with the blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve with extra Lynchburg Balsamic Barbecue Sauce.

Ron Appetit'

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Juicy herb-crusted pork tenderloins roasted on high heat for just 20 minutes. The inside will stay tender while a nice crackly skin forms on the outside.

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