Rosemary Balsamic Pork Tenderloin
Rosemary Balsamic Pork Tenderloin is cooked in a delicious glaze made with rosemary, vinegar and a kick of garlic.
- 2 pounds boneless pork tenderloin
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 10 garlic cloves smashed
- 1/2 cup fresh rosemary leaves
- salt and fresh ground pepper to taste
- 2 pounds small red potatoes, washed and quartered
- Preheat oven to 450°F. Lightly grease a roasting pan with cooking spray and place pork loin. Set aside.
- Combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper in a food processor or blender for 2-3 minutes until thick.
- Spread rub on all sides of the meat. Reserve a small portion for potatoes.
- Cook for 10 minutes. Turn half way through.
- Prepare potatoes and combine with remaining rub.
- Remove roasting pan from oven; reduce oven to 350°F.
- Place prepared potatoes around the meat. Put back in the oven and cook for 45 minutes, or until cooked through and potatoes are tender. Pork is done cooking when internal temperature is between 145°F and 160°F.
- Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.