Description
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Ingredients
- ½ cup balsamic vinegar
- 2 cloves garlic, finely chopped
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons honey
- fine sea salt to taste
- freshly ground pepper to taste
- 1 (1 pound) pork tenderloin
Instructions
- Whisk balsamic vinegar
- garlic
- rosemary
- honey
- salt
- and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air
- and seal the bag. Place the bag in a container to avoid leaks
- and marinate in the refrigerator for 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center
- about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven
- place on a cutting board
- and cover loosely with aluminum foil. Let rest for 10 to 20 minutes.
- While pork is resting
- pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 6 hrs 45 mins
Servings: 4