Ingredients and Weight:
- 1 (2-pound) pork tenderloin, trimmed of excess fat
- 1 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 2 cloves garlic, minced
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the balsamic vinegar, olive oil, rosemary, thyme, garlic, salt, and pepper.
- Place the pork tenderloin in the marinade and turn to coat.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove the pork tenderloin from the marinade and discard the marinade.
- Sear the pork tenderloin in a hot skillet over medium-high heat until browned on all sides.
- Transfer the pork tenderloin to a roasting pan and cook in the center of the preheated oven for 25-30 minutes, or until the internal temperature reaches 145 degrees F (63 degrees C).
- Let the pork tenderloin rest for 10 minutes before slicing and serving.
Nutritional Information:
- Calories: 280
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 2 grams
Dish Characteristics:
- Tender and juicy pork tenderloin
- Savory and aromatic marinade
- Perfect for special occasions or weeknight dinners
- Pairs well with mashed potatoes, roasted vegetables, or a simple green salad
User Comments:
- "This dish is absolutely delicious! The pork is so tender and flavorful, and the marinade is perfect." - Sarah
- "I love the combination of balsamic vinegar and rosemary. It's a really unique and sophisticated flavor." - John
- "This recipe is so easy to follow. I'm a beginner cook, but I was able to make this dish without any problems." - Mary
Special Precautions and Tips:
- If using a meat thermometer, insert it into the thickest part of the pork tenderloin without touching the bone.
- For a more caramelized exterior, brush the pork tenderloin with the remaining marinade before roasting in the oven.
- Let the pork tenderloin rest before slicing to allow the juices to redistribute, resulting in a more tender and juicy dish.
