Tenderloin in Balsamic Rosemary Marinade and Buttered Rice with Pignoli – {Five Ingredient Friday}

Tenderloin Balsamic Rosemary Marinade Beef Venison Chicken Pork Buttered Rice with Pignoli Pine Nuts

Tenderloin Balsamic Rosemary Marinade

This Balsamic Rosemary Marinade is simple and perfect for beef, venison (as I used), pork, chicken, fish, lamb, pasta, drizzled on tomato slices, in salads, or on cheese; it is an all-purpose condiment. I’ve also included a side dish for you of Buttered Rice with Pignoli; it’s amazing the flavour that toasted Pine Nuts add to buttery rice. 

I really love the intense woody/sweet/tangy flavour of aged balsamic vinegar; my pantry stores a vast collection of constantly revolving balsamic vinegar, since I can never resist trying a new Modena variety.

The concentration and then the aging process of balsamic vinegar creates a thick, almost syrupy, consistency that is delightful alone. But used in this marinade, with the addition of woody rosemary and shallots, it explodes with flavour. As I said, while I used it as a marinade, this also makes a fabulous salad dressing, or condiment to drizzle on so many things. I use it often.

When using as a marinade for meat, allow at least an hour (depending on the thickness of the meat you are cooking – up to a full day, or overnight) for marinating time, remove the meat from the marinade and pat dry with a paper towel prior to grilling or pan searing. I cooked the venison tenderloin in a dry, hot skillet for 3 minutes on each side (for 1/2 inch medallions).

Since I missed posting last week for Five Ingredient Friday (Good Friday), I am also giving you a side dish. Buttered Rice with Pignoli (Pine Nuts) is one of my go-to sides. Normally, I add chives to it, but my chives were a little past their prime, so I added some parsley this time. Experiment with different herb additions to see what you like best.

Buttered Rice Pignoli Pine Nuts

Buttered Rice with Pignoli


The combination of these two dishes makes for a very elegant meal, but each one is simple to prepare and ready in minutes (with the exception of a little time to marinade the meat), so they are great for a weeknight dinner too.

I hope you’ll try them both.


Tenderloin in Balsamic Rosemary Marinade and Buttered Rice with Pignoli - {Five Ingredient Friday}
Aged balsamic vinegar along with rosemary, shallots and olive oil make for an amazing explosion of flavour. Use this as a marinade for any meat or fish, to drizzle on salads, fruits or cheese, or as a dip for crusty bread.
Recipe type: Condiment
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tablespoons shallots, minced
  • 1 tablespoon fresh rosemary, minced
  • salt and ground black pepper, to taste
  1. Combine all ingredients into a small bowl and whisk.
If using as a marinade, allow at least an hour (preferably 3) for marinating time. Can be stored in the refrigerator for use as a condiment for a month.

Buttered Rice with Pignoli - {Five Ingredient Friday}
Buttered rice with Pignoli (Pine Nuts) is simple and delightfully different from plain rice. Slightly browning the butter adds to the nutty flavor; the inclusion of your favourite herb turns the ordinary rice into the extraordinary side dish.
Recipe type: Side Dish
  • 1 cup long grain white rice
  • 2 cups water
  • 4 tablespoons butter, separated
  • 3 tablespoons Pignoli (Pine Nuts), toasted
  • 1 tablespoon fresh herbs, chopped (I used parsley this time, but I love it with chives)
  • Salt and ground black pepper, to taste
  1. In a pan with a tight-fitting lid, add the water and bring to a boil.
  2. Add the rice, 1 tablespoon butter, and salt.
  3. Reduce heat to a simmer, cover and cook for about 20 minutes. Do NOT lift the lid during this time.
  4. While the rice is cooking, in a small skillet, slightly brown the remaining 3 tablespoons butter (this should take about 5 minutes over medium heat.
  5. When the rice is finished cooking, allow 5 minutes for it to rest, off the heat.
  6. Add the toasted pine nuts, herbs and browned butter to the rice and fluff with a fork.
  7. Serve hot.
For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Cooking times vary depending on the rice you are using. Here are some guidelines for types: White Rice: 18 to 25 minutes Brown Rice: 30 to 40 minutes Wild Rice: 45 to 60 minutes Start with the recommended time on the package instructions. You can also use a rice cooker, rather than stove top cooking.



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Condiments, Entrée, Five Ingredient Friday, Meats, Side Dishes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: