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

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Ingredients

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

Directions

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 6 to 8 hours.

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  • 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 10-20 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; 17.8 g protein; 8.4 g carbohydrates; 49.1 mg cholesterol; 126.6 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
04/25/2020
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2020
Great recipe! The only thing I changed was I added white wine to the marinade when it was boiling afterwards. Turned out awesome! Read More
Rating: 4 stars
04/25/2020
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. Read More
Rating: 4 stars
10/02/2019
10.2.19 I checked the internal temperature at 10 minutes and it was 125ºF, so I added another 5 minutes. Unfortunately, after sitting for 10 more minutes, it ended up overcooked, not dried out but no pink in center. Super easy to throw together and cook, and my only suggestion would be to start checking the temperature sooner than 25 minutes. We all know how our ovens cook, and I think mine runs a bit hot. It was tasty, and I’ll make this one again. Read More
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