Rating: 4.54 stars
13 Ratings
  • 5 star values: 9
  • 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 test

prep:
10 mins
cook:
25 mins
additional:
6 hrs 10 mins
total:
6 hrs 45 mins
Servings:
4
Yield:
4 servings
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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; protein 17.8g; carbohydrates 8.4g; fat 2.8g; cholesterol 49.1mg; sodium 126.6mg. Full Nutrition
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Reviews (4)

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
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/27/2021
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 Read More
Rating: 4 stars
08/30/2021
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. Read More
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
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Rating: 5 stars
08/14/2021
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!!! Read More
Rating: 2 stars
08/16/2021
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. Read More
Rating: 5 stars
08/09/2021
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. Read More
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Rating: 5 stars
10/02/2021
This was delicious and so easy to make. I followed the directions exactly and it came out perfect! 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: 5 stars
09/16/2020
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! Read More