I’ve never made a pork tenderloin roast in my life. It’s always been on my “to make” list and I finally just bought the stuff and did it! Why didn’t I do this years before?!?! It seriously was ridiculously delicious and I am a little sad that I’ve been missing out on it all these years!
I did my research online first, and by online I mean Pinterest. There were a few great recipes there, but nothing too overwhelming. It seemed that most recipes called for either maple syrup, Dijon mustard or a combination of both. That’s just not what my taste buds prefer.
There were some other recipes that called for a bunch of herbs to make a rub with. While it sounded tasty, I wanted something that I could have easy access to and have the ingredients on hand at all times.
I’m looking to grow a rosemary plant (because I hear they are hard to kill) and garlic can always be found in my pantry. Balsamic vinegar practically lasts forever in the fridge so there you have it!
Garlic Rosemary Pork Tenderloin
Printable Version
Ingredients
4-5 lb Pork Loin
1/2 Cup Olive Oil
1/2 Cup Balsamic Vinegar
2 tsp Kosher Salt
1 tsp Ground Pepper
1 Whole Garlic Bulb,
3-4 Sprigs Fresh Rosemary
Directions
1. Cut whole garlic bulb in half lengthwise, leaving most of the paper in place.
2. In a gallon size ziploc bag, mix together oil, vinegar, salt, pepper cut garlic and rosemary. Leave the rosemary whole.
3. Add in the pork loin, seal tightly and turn bag to coat the roast.
4. Place the bag in a large bowl then marinate in the fridge for 2-4 hours. Placing it in a bowl helps if the bag leaks.
5. Remove the bag from the fridge and let it rest on the counter for 10 minutes before cooking.
6. Preheat the oven to 450 degrees.
7. Place a large oven proof skillet over medium high heat.
8. Once hot, carefully place pork loin, skin side down, into the pan. Brown for about 4-5 minutes on one side and flip to the other side.
9. Pour about 1/4 cup of the marinade into the skillet and make sure to add in all the garlic and rosemary sprigs.
10. Place into the preheated oven and cook for 30 minutes.
11. Reduce heat to 400 and cook for another 60-80 minutes or until the center is ever slightly pink.
12. Baste with marinade a few times throughout cooking time.
13. Remove from the oven and transfer to a cutting board or platter. Cover with foil and let it rest for 20 minutes before slicing and serving.
14. Serve with roasted garlic (remove the papers by pinching on one end) and garnish with fresh rosemary sprigs.
