Rating: 4.5 stars 4.6
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Recipe Summary

10 mins
25 mins
6 hrs 10 mins
6 hrs 45 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

133 calories; protein 17.8g; carbohydrates 8.4g; fat 2.8g; cholesterol 49.1mg; sodium 126.6mg. Full Nutrition