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Put a little fancy in your weeknight dinner with this easy roasted Rosemary Balsamic Pork Tenderloin with Roasted Fingerling Potatoes.
Your friends and family will think you spent hours in the kitchen making this moist, flavor-packed Rosemary Balsamic Pork Tenderloin. The truth is that it’s an easy dinner to make on any weeknight. I love using pork tenderloin because it’s a great based for any type of marinade and you can pan sear it, grill it or even roast it.
While I wish I was a gardener, I just don’t have much of a green thumb. But when it comes to growing fresh herbs, I’ve got that down. One of the easiest and most prolific herbs to grow is fresh rosemary. The woodsy and strong aroma is one of my favorite aromatics. Rosemary goes well with all types of meats and potatoes.
I also used a small jar of Dijon mustard that I recently bought in Paris to lightly garnish the pork tenderloin and give it a bit more tang in the flavor profile.
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Rosemary Balsamic Pork Tenderloin
Description
Put a little fancy in your weeknight dinner with this easy roasted Rosemary Balsamic Pork Tenderloin with Roasted Fingerling Potatoes.
Ingredients
- 1 1/2 – 2 lbs. pork tenderloin
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 1 lemon, slices
- Salt and Pepper
- 3 rosemary sprigs
- 2 TBS extra virgin olive oil
- Dijon mustard for garnish
Instructions
To marinate:
- Place the tenderloin into a large zip-top bag.
- Add vinegar, honey, salt, lemon slices and rosemary sprigs.
- Marinate at least 2 hours and up to 8.
To cook:
- Preheat oven to 400 °.
- Heat olive oil in a large oven proof skillet or cast iron skillet.
- Sear all sides of the tenderloin for about 2-3 minutes until they get a nice brown crust.
- Place the skillet in oven and roast for 40 minutes or 170° internal temperature.
- Let it rest for 10 minutes before slicing.
- Garnish with a bit of Dijon mustard.
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