Balsamic Rosemary Pork Tenderloin

• 1 (1.5-pound) pork tenderloin
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon honey
• 1 tablespoon butter
• Fresh rosemary sprigs for garnish (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together olive oil, garlic, balsamic vinegar, soy sauce, dried rosemary, salt, and pepper.
3. 3 Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal and refrigerate for at least 15 minutes.
4. 4 Heat a large ovenproof skillet over medium-high heat. Remove the pork from the marinade and sear for 2-3 minutes per side until browned.
5. 5 Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F.
6. 6 While the pork roasts, mix honey with a tablespoon of the reserved marinade in a small saucepan. Simmer until slightly thickened.
7. 7 Remove the pork from the oven and let it rest for 5 minutes. Drizzle with the balsamic glaze and dot with butter.
8. 8 Slice the pork and garnish with fresh rosemary sprigs, if desired.

Equipment

• Ovenproof skillet
• Meat thermometer

Variations

• Add a splash of orange juice to the marinade for a citrus twist.
• Substitute thyme for rosemary for a different flavor profile.

Substitutions

• If pork tenderloin is unavailable, use chicken breasts with an adjusted cooking time.

Pairings

• A crisp Sauvignon Blanc
• Hearty whole-grain bread

Nutrition

Tips

• For extra flavor, use fresh rosemary instead of dried if available.
• Letting the pork rest ensures it stays juicy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with roasted vegetables or a simple green salad.
• Pairs beautifully with mashed potatoes.

FAQ