Balsamic Rosemary Pork Tenderloin

• 1/4 cups Balsamic Vinegar
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Olive Oil
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Brown Sugar
• 1 teaspoon Freshly Grated Ginger
• 2 sprigs Fresh Rosemary
• 2 whole Pork Tenderloins, 1 Pound Each

1. In a large plastic bag, combine balsamic vinegar, soy sauce, olive oil, garlic, brown sugar, ginger, and rosemary; stir to mix.
2. Add pork tenderloin.
3. Seal bag and place in the refrigerator for at least 8 hours.
4. Im not going to lie; sometimes I forget to marinate for the entire 8 hours.
5. Its not as good, but if you can let the pork sit in the marinade for even an hour, its worth it.
6. When ready, preheat oven to 450 degrees .
7. Place pork in an oven safe baking dish, leaving the marinade in the bag.
8. Place pork in the oven and roast for 25 minutes or until it reaches 155 degrees .
9. Remove and cover with foil.
10. Let rest for 10 minutes.
11. Meat will be slightly pink and juicy.
12. While pork is resting, remove rosemary sprigs from the marinade and discard.
13. Pour marinade in a saucepan and bring to a boil.
14. Boil 3 to 5 minutes or until the sauce is slightly reduced.
15. Slice pork and serve with sauce.
16. So easy and very tasty.

balsamic vinegar, soy sauce, olive oil, garlic, brown sugar, freshly grated ginger, rosemary, tenderloins

Taken from tastykitchen.com/recipes/main-courses/balsamic-rosemary-pork-tenderloin/ (may not work)