When it comes to pork, my most favorite cut to have is a pork tenderloin. It is the most tender cut ever. I already have a few ways to prepare it and now I have this garlic rosemary pork loin as a new addition to that collection.
This one includes garlic, which in my book, you can never go wrong with. Then it also includes fresh rosemary. I love the flavor of rosemary and fresh rosemary packs a flavor punch. One sprig can go a long way.
A tenderloin is also a great item to serve for company. It’s simple to make but is impressive to serve.
- 1 (1-2 lb) pork tenderloin
- 1 tsp coarse salt
- 1 tsp black pepper
- 3 cloves minced garlic
- 1 sprig rosemary, leaves removed and finely chopped
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 2 Tbsp olive oil
- Season tenderloin with salt and pepper. In a small bowl, combine the garlic and rosemary together and rub on the tenderloin.
- In a large bowl, mix the balsamic vinegar, Worcestershire sauce, and olive oil together. At the tenderloin to the bowl and coat with the mixture.
- Cover and place in the refrigerator for 1-2 hours. Remove from fridge and let sit on counter for 30 minutes to come to room temperature.
- Preheat oven to 400 degrees. Place pork in a baking dish and bake at 400 degrees for about 30 minutes, turning halfway through. You want an internal temperature of 140 degrees.
- Cover and let rest for 5 minutes before slicing. Serves 4-6 depending on the size of the pork tenderloin.
- Category: Main
- Cuisine: American
Recipe adapted from Lively Table.