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