{"id":331762,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/balsamic-glazed-pork-tenderloin\/"},"modified":"2024-11-13T12:53:09","modified_gmt":"2024-11-13T18:53:09","slug":"balsamic-glazed-pork-tenderloin","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/balsamic-glazed-pork-tenderloin\/","title":{"rendered":"Balsamic Pork Tenderloin"},"content":{"rendered":"<div>\n<p dir=\"auto\">Try our mouthwatering balsamic pork tenderloin recipe for a dinner that&#8217;s equally ideal for special occasions as it is for <a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/collection\/dinner-recipes-almost-no-clean-up\/\" data-name=\"www.tasteofhome.com\/collection\/dinner-recipes-almost-no-clean-up\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/collection\/dinner-recipes-almost-no-clean-up\/\">no clean up dinner recipes<\/a>. Succulent pork tenderloin is seared to perfection and glazed with a rich balsamic reduction that&#8217;s the perfect balance of sweetness and acidity.<\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Best of all, this fuss-free dinner comes together in just\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/collection\/30-healthy-dinner-recipes-ready-in-30-minutes\/\" data-name=\"www.tasteofhome.com\/collection\/30-healthy-dinner-recipes-ready-in-30-minutes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/collection\/30-healthy-dinner-recipes-ready-in-30-minutes\/\">30 minutes<\/a> and needs six simple ingredients, proving that gourmet flavors don&#8217;t always require hours of preparation.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Ingredients for Balsamic Pork Tenderloin\">Balsamic Pork Tenderloin Ingredients<\/h2>\n<\/div>\n<div>\n<ul>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Pork tenderloin:<\/strong>\u00a0Pork tenderloin is a lean and tender cut that cooks evenly and absorbs the flavors of the balsamic glaze well.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Salt and pepper:<\/strong>\u00a0Essential seasonings that enhance the natural flavors of the pork.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Oil:<\/strong> Canola oil is used for browning the pork and creating a flavorful crust.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Balsamic vinegar:<\/strong>\u00a0Balsamic vinegar provides a tangy and slightly sweet base for the glaze, balancing the richness of the pork.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Brown sugar:<\/strong>\u00a0Brown sugar balances the acidity of the vinegar and helps create a caramelized glaze.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Directions\">Directions<\/h2>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 1: Prepare the pork tenderloin\">Step 1: Prepare the pork tenderloin<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073219\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Balsamic-Pork-Tenderloin_TOHD24_70932_AbbeyLittlejohn_01.jpg?fit=700%2C1024\" alt=\"Seasoned pork tenderloin on wooden cutting board for step one of Balsamic Pork Tenderloin recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Preheat the oven to 425\u00b0F. Season the pork tenderloin all over with salt and pepper, ensuring an even coating on all sides.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 2: Sear the pork\">Step 2: Sear the pork<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073220\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Balsamic-Pork-Tenderloin_TOHD24_70932_AbbeyLittlejohn_02.jpg?fit=700%2C1024\" alt=\"Pork tenderloin seared in a cast iron skillet for step two of Balsamic Pork Tenderloin for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">In a large ovenproof skillet, heat the canola oil over medium-high heat. Once hot, add the seasoned pork tenderloin and brown it on all sides, about two to three minutes per side. Remove pork from the skillet and set it aside.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 3: Make the balsamic glaze\">Step 3: Make the balsamic glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073221\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Balsamic-Pork-Tenderloin_TOHD24_70932_AbbeyLittlejohn_03.jpg?fit=700%2C1024\" alt=\"Balsamic vinegar added to a cast iron skillet with brown sugar for making the glaze for step three of Balsamic Pork Tenderloin recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Remove the skillet from heat and add balsamic vinegar, stirring to loosen any browned bits from the bottom of the pan. Stir in the brown sugar until it&#8217;s fully dissolved and the mixture thickens slightly.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 4: Coat and bake the pork\">Step 4: Coat and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073222\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Balsamic-Pork-Tenderloin_TOHD24_70932_AbbeyLittlejohn_04.jpg?fit=700%2C1024\" alt=\"Pork tenderloin being coated in balsamic glaze for step four of Balsamic Pork Tenderloin recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Return the pork tenderloin to the skillet and turn it to coat all sides with the balsamic glaze. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes or until a meat thermometer inserted into the thickest part of the pork reads 145\u00b0. Turn the pork occasionally to ensure even cooking and glazing.<\/p>\n<\/div>\n<div>\n<p dir=\"auto\"><em>Editor&#8217;s Tip:<\/em>\u00a0If you don\u2019t have an ovenproof skillet, sear the pork in a regular skillet and transfer it to a baking dish before adding the glaze.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 5: Rest and serve\">Step 5: Rest and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073223\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Balsamic-Pork-Tenderloin_TOHD24_70932_AbbeyLittlejohn_05.jpg?fit=700%2C1024\" alt=\"Baked pork tenderloin in foil on a serving platter for step five of Balsamic Pork Tenderloin recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Remove the pork from the oven and transfer it to a serving platter. Tent it loosely with foil and let it rest for five minutes before slicing. Pour the remaining glaze from the skillet over the sliced pork before serving.<\/p>\n<p dir=\"auto\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073224\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Balsamic-Pork-Tenderloin_TOHD24_70932_AbbeyLittlejohn_06.jpg?fit=700%2C1024\" alt=\"Plated and sliced Balsamic Pork Tenderloin coated with balsamic glaze for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Balsamic Pork Tenderloin Variations\">Balsamic Pork Tenderloin Variations<\/h2>\n<\/div>\n<div>\n<ul>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Add herbs:<\/strong>\u00a0Incorporate fresh herbs like rosemary, thyme or sage into the glaze for an aromatic twist.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Use honey:<\/strong>\u00a0Swap the brown sugar for honey to create a different type of sweetness to this balsamic pork tenderloin.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Make it spicy:<\/strong>\u00a0Add a pinch of red pepper flakes to the glaze for a bit of heat.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Give it a mustard twist:<\/strong>\u00a0Stir a tablespoon of Dijon mustard into the glaze for added depth and tanginess.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"How to Store Balsamic Pork Tenderloin\">How to Store Balsamic Pork Tenderloin<\/h2>\n<\/div>\n<div>\n<p dir=\"auto\">Allow the pork to cool completely before storing it in an airtight container or wrapping it tightly in aluminum foil. Store in the fridge for up to four days. To reheat, place the slices in a skillet over medium heat with a bit of the leftover glaze and cook until heated through.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can you freeze balsamic pork tenderloin?\">Can you freeze balsamic pork tenderloin?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Yes, you can freeze balsamic pork tenderloin. Wrap the cooked and cooled pork tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag and freeze for up to three months. Thaw in the refrigerator overnight before reheating.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Balsamic Pork Tenderloin Tips\">Balsamic Pork Tenderloin Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073225\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Balsamic-Pork-Tenderloin_TOHD24_70932_AbbeyLittlejohn_07.jpg?fit=700%2C1024\" alt=\"Close up of sliced Balsamic Pork Tenderloin on a serving platter for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"What side dishes pair well with balsamic pork tenderloin?\">What side dishes pair well with balsamic pork tenderloin?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">The sweet and tangy glaze of this versatile dish complements a variety of sides. Pair it with roasted vegetables,\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-and-herb-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-and-herb-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-and-herb-mashed-potatoes\/\">garlic mashed potatoes<\/a> or a fresh green salad for a complete meal.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can I use a different type of vinegar for this recipe?\">Can I use a different type of vinegar for this recipe?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">While balsamic vinegar provides the best flavor for this balsamic pork tenderloin, you can substitute <a href=\"https:\/\/www.tasteofhome.com\/article\/red-wine-vinegar-substitutes\/\" data-name=\"www.tasteofhome.com\/article\/red-wine-vinegar-substitutes\/\" data-module=\"content engagement\" data-position=\"embedded links\">red wine vinegar<\/a> or apple cider vinegar in a pinch. Remember that these alternatives will require adjusting the amount of brown sugar to balance the flavors.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"How can I ensure the balsamic pork tenderloin doesn't become dry?\">How can I ensure the balsamic pork tenderloin doesn&#8217;t become dry?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">The key to a juicy pork tenderloin is not overcooking it. Use a meat thermometer and aim for an internal temperature of 145\u00b0. The pork will continue to cook slightly as it rests, so it&#8217;s okay to remove it from the oven when it&#8217;s just shy of 145\u00b0F to ensure it stays juicy when serving.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. \u2014Lisa Moriarty, Wilton, New Hampshire<\/p>\n","protected":false},"author":7061,"featured_media":2107819,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304993,304292,304338,304433,303966,304988,304408,304368,303887,306848,305020,305024,304268,307307,304455,304458,307383,307409,304350,324623,304238,304020,304005,304150,303883,304473],"categories-v2":[308984,308481,308940,308305,308992,308833,308495,308935,308813,308745,308478,309603,308960,308965,259483,310342,308860,308865,310410,310437,309001,309177,339175,308594,308549,309434,308476,308876],"coauthors":[340238],"recommended_recipes":[{"post_title":"Balsamic Steak Salad","post_link":"\/recipes\/balsamic-steak-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Balsamic-Steak-Salad_EXPS_FT24_174202_EC_020724_3.jpg"},{"post_title":"Balsamic-Glazed Fig & Pork 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Scallopine","post_link":"\/recipes\/balsamic-pork-scallopine\/","post_image":"\/wp-content\/uploads\/2017\/09\/Balsamic-Pork-Scallopine_exps40882_TH1999449D06_09_5bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Balsamic-Pork-Tenderloin_EXPS_TOHD24_70932_AbbeyLittlejohn_08.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/balsamic-glazed-pork-tenderloin\/","name":"Balsamic Pork Tenderloin","datePublished":"2018-01-01","dateModified":"2024-08-22","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Balsamic-Pork-Tenderloin_EXPS_TOHD24_70932_AbbeyLittlejohn_08.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This 30-minute balsamic pork tenderloin transforms lean pork into a juicy, flavor-packed entree. The star of the show is the irresistible balsamic glaze, which caramelizes beautifully in the oven to create a glossy finish that's as visually appealing as it is delicious.","recipeIngredient":["1 pork tenderloin (1 pound)","1\/4 teaspoon salt","1\/4 teaspoon pepper","1 tablespoon canola oil","1\/2 cup balsamic vinegar","1\/2 cup packed brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425&deg;. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan."},{"@type":"HowToStep","text":"Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat."},{"@type":"HowToStep","text":"Bake 8-10 minutes or until a thermometer reads 145&deg;, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Christabel Lobo"}],"nutrition":{"@type":"NutritionInformation","calories":" 298 calories","fatContent":"7g fat (2g saturated fat)","cholesterolContent":"64mg cholesterol","sodiumContent":"200mg sodium","carbohydrateContent":"35g carbohydrate (35g sugars","fiberContent":"0 fiber)","proteinContent":"23g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":15,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Balsamic-Glazed Pork Tenderloin","description":"Check out this video for how to make Balsamic-Glazed Pork Tenderloin.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/4qREg068\/poster.jpg?width=720"],"uploadDate":"2023-07-19 07:20:42","duration":"P0DT0H1M18S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/4qREg068-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cimgraph1"},"reviewBody":"<p>Just made this for the second time. First time made with balsamic vinegar and it was too strong tasting in the sauce for us. I decided to try Apple cider vinegar instead, diluted 1\/2 with water and it was perfect. I followed everything else exactly per instructions!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"clkocman"},"reviewBody":"This was the best pork tenderloin recipe I\u2019ve ever used.  Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TeresaWitt369"},"reviewBody":"This had really good flavor, but the sauce turned to taffy! It was inedible.  Any ideas on how to keep it more liquid?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCone"},"reviewBody":"This was amazing!! Will be my go to for pork tenderloin!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCloud"},"reviewBody":"My teenager and I loved the taste of this pork.  It was so delicious, and I liked that it was super-easy.  My pork was much bigger than one pound, so I about doubled the sauce.  I have a question: I put leftover meat slices with the sauce in the freezer for future happiness, but a few weeks later I found that the meat was frozen solid but the sauce was not.  Does anyone know why this might be, and is it safe to eat?  Thanks.  P.S. Yes, make this wonderful recipe and eat it all immediately.  Carpe diem.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBug"},"reviewBody":"We absolutely loved this recipe!  The tenderloin was juicy and delicious. It was very easy to make.  Am recommending this recipe to my friends.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleClover"},"reviewBody":"So good, I could have eaten this all myself.  I got a little larger tenderloin, wanted to make sure I had enough for 4 people.  Having a larger piece of meat it required a little longer cooking time and we like it on the medium side.  I also basted it a few times with the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPuzzle"},"reviewBody":"Easy and Delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleHat"},"reviewBody":"Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCar"},"reviewBody":"Excellent!  It was so quick, served with basmati C rice and fresh steamed asparagus. I'll make this again.   Janet VFE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePuzzle"},"reviewBody":"So delicious.  I could eat this everyday.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeToast"},"reviewBody":"This was SO delicious, my ENTIRE family asked for 2nds. This may be the 1st time this has ever happened! Stick to the recipe. The key to the sauce is the 5 minute rest - it thickens just enough to coat the sliced meat. The only disappointment is that I have no leftovers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCarrot"},"reviewBody":"The sugar totally burnt in the oven. My house was filled with smoke.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Green8Ball"},"reviewBody":"The glaze on this tenderloin is so, so good and the recipe is easy and quick. It was so juicy!!! This will become a staple at our house.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPaw"},"reviewBody":"This was delicious!  My husband loved it!  Will definitely make it again. 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