Garlic Rosemary Balsamic Roasted Pork Tenderloin
You had us at garlic.
Ingredients
- 2 pounds boneless pork tenderloin
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 10 garlic cloves, smashed
- ½ cup fresh rosemary leaves
- ¼ teaspoon salt and ground pepper
- 2 pounds small red potatoes, washed and quartered
Directions
Preheat oven to 450 degrees. Grease a 9- by 13-inch pan with cooking spray; place pork loin in pan and set aside. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for two to three minutes or until thickened and the consistency of paste.
Spread three quarters of the rub on all sides of the meat. Place in oven and cook for 10 minutes. Turn half way through cooking for even browning. In the meantime, prepare the potatoes by combining them with the remaining rub. Remove pan from oven; reduce the heat to 350 degrees. Place prepared potatoes around the tenderloin. Put back in the oven and continue to cook for 45 minutes or until cooked through and potatoes are tender. Pork is done cooking when internal temperature reaches 145 degrees. Remove from oven and let rest for 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.
