Balsamic Rosemary Pork Tenderloin is a simple yet delicious dish that combines the rich flavors of balsamic vinegar and fresh rosemary with tender pork. It’s perfect for a weeknight dinner or a special occasion, making it a versatile favorite in many households.
Why Make This Recipe
This recipe is easy to prepare and requires minimal ingredients, making it ideal for busy cooks. The combination of balsamic vinegar and rosemary adds a unique flavor that elevates the dish without overwhelming it. Plus, pork tenderloin is lean and cooks quickly, making it a healthy choice for any meal.
How to Make Balsamic Rosemary Pork Tenderloin
Ingredients
- 1 1/2 lbs pork lomo (tenderloin or loin), trimmed
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh rosemary, chopped (or 1 tbsp dried)
- 3 cloves garlic, minced
- Salt and black pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Rub the pork with olive oil, garlic, rosemary, salt, and pepper.
- Sear the pork in a hot skillet until it is browned on all sides.
- Transfer the pork to a baking dish and drizzle with balsamic vinegar.
- Roast in the oven for 20 to 25 minutes or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let rest for 5 to 10 minutes.
- Slice the pork and serve it with the pan juices.
How to Serve Balsamic Rosemary Pork Tenderloin
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh salad. You can also serve it alongside crusty bread to soak up the delicious pan juices.
How to Store Balsamic Rosemary Pork Tenderloin
If you have leftovers, store them in an airtight container in the refrigerator. They will last for 3 to 4 days. You can reheat the pork in the oven or microwave when you’re ready to enjoy it again.
Tips to Make Balsamic Rosemary Pork Tenderloin
- Make sure to sear the pork well. This helps to lock in the juices and flavor.
- Use a meat thermometer to check the temperature for perfectly cooked pork.
- Feel free to adjust the amount of garlic or rosemary based on your taste preferences.
Variation
You can add other herbs like thyme or oregano for a different flavor profile. Additionally, try marinating the pork in the balsamic mixture for a few hours before cooking for even more depth of flavor.
FAQs
Q: Can I use a different cut of pork for this recipe?
A: Yes, you can use pork loin or another cut, but cooking times may vary. Adjust accordingly to ensure the pork reaches the right internal temperature.
Q: What can I substitute for balsamic vinegar?
A: If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar, though the flavor will change slightly.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the pork and marinate it in advance. Just be sure to cook it right before you plan to serve it for the best texture and flavor.
