Pork tenderloin with rosemary, garlic, and balsamic marinade. This recipe is one I’ve kept around since I discovered it a few years ago. Enjoy.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 45 mins |
| Servings: | 4 |
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.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 127 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I actually had two 1-lb tenderloins in the package so doubled the marinade. Made this for our Sunday dinner with my wife, daughter, and son-in-law along with a salad and twice-baked potatoes. There was enough left over for me to give some to our daughter and for us to have a second meal. Everybody said they can’t wait for me to make it again! And I will soon.
Made it for company and we all loved it! Made it as written.
Easy recipe. Grilled the tenderloin and turned out well – juicy and flavorful. I’ll make this again.
This is now our very favorite way to cook pork tenderloin! We’ve made it twice in the past 6 weeks. Highly recommend it for flavor, tenderness, and ease of preparation!
This was delicious and so easy to make. I followed the directions exactly and it came out perfect!
I had two tenderloins so I doubled the recipe. Other than that, I followed the recipe exactly. While the meat was very good, the rosemary in the marinade was overwhelming when used as a sauce. Next time I’ll use half the amount of rosemary.
Followed directions exactly and it came out delicious. Served it with roasted sweet potatoes and zucchini spears and the sauce. I’ll definitely make this again
This sounded really yummy on paper, but it just wasn’t good at all! I followed the recipe exactly as written, using rosemary from my garden, and marinated for 6 1/2 hours. First off, at the 25 minute mark of cooking, it wasn’t close to being cooked, which was odd for such a small piece of meat at 425 deg. I ended up cooking it for about 40 minutes for medium and fortunately it was still moist. Unfortunately it was fairly awful! All we could taste was vinegar! I was able to finish a couple pieces (saved by my mashed potatoes), but hubby wouldn’t touch it! And heating up the marinade to use as a sauce definitely didn’t work, even though I added some white wine and a bunch of butter. Overall a waste of a nice piece of meat.
BEST pork recipe Ever! We grilled it, only change I made was after boiling the remaining marinade, I turned it to low, then added some 1/2 and 1/2 (any milk or cream would work) Marvelous!! Thank you!!!
Super easy to make and great flavor. We added fresh basil to it too.
This was good and gave the meat an interesting flavor. However, I only marinated the meat for about 3 hours so it may be tastier if you do it longer. Also, I made it in an air fryer and had to keep turning it as the marinade started to char. It may also be better to try this in a conventional oven, as stated in the recipe.
This is a delicious and easy recipe. Someone else said to cook pork to 170 degrees…NO! You will have dried out, tough pork. The USDA says 145 degrees, rest fo 3 minutes for perfectly cooked, safe to eat pork. Decades ago the norm was 165 to 170 because of trichinosis which has since been virtually eliminated.
Made exactly per recipe except on grill with indirect heat (but temp was around 450 and cooking time was about the same). Used rosemary from our garden. Came out wonderfully!
Loved the smell and flavor of the marinade. I let mine sit in the fridge for 8 hours for maximum flavor. Roasting at such a high heat with a sugary marinade causes the liquids to burn. Thankfully the meat itself didn’t burn, but there was definitely that burning sugar smell as it cooked. 25 minutes was much too long for my liking. It was cooked well done, but I prefer medium to medium-well. I’d probably do 15 minutes next time, with 5 minutes rest time. This paired quite nicely with mashed sweet potatoes.
Great recipe! The only thing I changed was I added white wine to the marinade when it was boiling afterwards. Turned out awesome!
9.28.21 I did reduce the temperature to 400ºF and cooked for only 14 minutes which was just about perfect for us. The key to this is getting the pork into the marinade early in the day (and even that’s so easy), and then dinner prep is a breeze, a quick weeknight dinner if ever there was one. I did boil the leftover marinade and then thickened a bit with a cornstarch slurry for a drizzle of sauce over the sliced meat. Served with Cranberry and Almond Rice Pilaf (from the freezer and a recipe on this site) and a wedge salad using Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever, another recipe from this site. And I LOVE the nutritional breakdown on this recipe. Delicious, will be made often.