Serves 4| Hands-On Time: | Total Time:
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons ketchup
- juice from 1 orange
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 2 pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet (4 pieces)
- Preheat oven to 450º F.
- In a large bowl, whisk together the vinegar, oil, ketchup, orange juice, thyme, salt, and a few grinds of pepper.
- Add the meat or fish and coat well. Set the bowl aside, allowing the meat or fish to marinate for 15 minutes.
- Arrange the meat or fish in a baking dish in a single layer; reserve the marinade. Bake 30 minutes for the pork, 30 minutes for the chicken, or 20 minutes for the salmon. Halfway through, turn over the meat or fish and spoon the marinade over it, then return to the oven.
- Slice the meat and divide among 4 plates. Season with salt and pepper to taste.
- Per Serving
- Calories 344Calories From Fat 44%
- Calcium 18mg
- Carbohydrate 6g
- Cholesterol 111mg
- Fat 17g
- Fiber 0g
- Iron 2mg
- Protein 40mg
- Sat Fat 4g
- Sodium 453mg
What does this mean? See Nutrition 101 .
Mild and tender, pork loin and tenderloin work well with many cooking methods―roasting, pan-searing, grilling, sautéing. Tougher (and less expensive) cuts, like shoulder and butt, are best suited to slow cooking and braising.