Balsamic marinated pork tenderloin with garlic rosemary and honey I found this recipe a few years ago and it is indeed a keeper Enjoy
Prep Time
6 hrs 10 mins
Dificult
Medium
Servings
6 hrs 45 mins
Ingredients
Instructions
Whisk balsamic vinegar
garlic
rosemary
honey
salt
and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air
and seal the bag. Place the bag in a container to avoid leaks
and marinate in the refrigerator for 6 to 8 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
Roast pork in the preheated oven until slightly pink in the center
about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven
place on a cutting board
and cover loosely with aluminum foil. Let rest for 10 to 20 minutes.
While pork is resting
pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.