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Garlic and Rosemary Balsamic Roasted Pork Tenderloin

One Pot Meals

Garlic and Rosemary Balsamic Roasted Pork Tenderloin – Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

pork loin, holiday menu, potatoes, balsamic recipes
The BEST Roasted Pork TENDERLOIN of all time!
Don’t believe me?! MAKE IT. NOW.



This post is sponsored by STAR FINE FOODS. All opinions are 100% my own.

Hey Hey, buddies! HAPPY SUNDAY! And HAPPY start to the Holiday Season! HOW EXCITING!!

Tell me, what are your Sunday plans? Are you wearing your Sunday’s Best? Are you going to Church? Temple? Etc?

What I really wanna know is… are you decorating the Christmas Tree?!?  I don’t know if I’ll get to it, but it’s definitely on today’s agenda. All will go as planned so long as I stay away from shopping online AND Netflix. AND BravoTv. Those 3 things always suck me right in, especially on Sundays.

Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

One more important question? Do you have any Thanksgiving leftovers still sitting around? I can’t stop making Cranberry Turkey Quesadillas… I’m going to need another turkey so to satisfy my needs. Not even kidding. They’re so amazing.

You know what else is so amazing? And wonderful and fantastic and the best thing ever? That’s right – ME! How did you know?! 😉

Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

Nah. In fact, it’s THIS Garlic and Rosemary Balsamic Roasted Pork Tenderloin. IT is pretty fantastic.

BALSAMIC VINEGAR GLAZE FOR PORK

Not because I love their products *thiiiis* much, and not because I work with them, but because STAR Balsamic Vinegar of Modena (Gold Edition) truly is by far the best addition to this recipe. Scouts Honor.

Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

The vinegar is aged in oak casks, and because of the aging, this vinegar is much thicker than other balsamic vinegars, and the oak gives it a distinctive undertone. We like to enjoy it drizzled over meat, pasta, chicken, and use it in marinades. Obvi.

Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

ROASTED PORK TENDERLOIN

I’ve made a similar rub/glaze/marinade for roasted pork many-a-times, but I think this time I killed it. In a good way. No. In a GREAT way. You will want to consume every last bit of this roasted pork in one sitting, and you will fight for the last piece. Ohhhh, yes. So much yes.

Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

PLUS: I love a good one pot dish. AND, I almost never get to share pork recipes with you. Then again, I only make pork when my Mom is coming by for dinner – it’s not something that I make too often.

Besides, I keep making things that seem similar, and I have no idea what’s behind that other than the fact that that’s what we eat! I’m not about to whip out an octopus recipes when one, I have no idea how to prepare it, and two, I would never ever eat it. And three, I would have to lie to you and be all inauthentic and tell you to eat something I would never eat… and who wants to read that type of a blog?! Exactly.

Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

That being said, simple food in one pan is da bomb. Also? This is one of those dishes that works perfectly on it’s own, but would reeeeeally benefit from all those pretty red potatoes.

Also and upfront? This should be on your Christmas Day menu! Too soon? It’s less than a month away! It’s definitely not too soon.

Looking for an easier pork tenderloin recipe? Try my ONE PAN ROASTED PORK TENDERLOIN WITH ASPARAGUS.

Wanna grill it?! Check out this recipe for my Grilled Peach-Glazed Pork Tenderloin Foil Packet with Potatoes.

STAR Balsamic Vinegar of Modena Gold Edition is available at select Walmart stores and ONLINE

ENJOY!

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WATCH HOW TO MAKE GARLIC ROSEMARY BALSAMIC ROASTED PORK LOIN

4.5 from 8 votes
pork loin, holiday dinners, balsamic recipes
Garlic and Rosemary Balsamic Roasted Pork Tenderloin
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Garlic and Rosemary Balsamic Roasted Pork Loin – Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.
Course: Dinner
Cuisine: American
Servings: 6 Servings
Calories: 367 kcal
Ingredients
  • 2 pounds boneless pork tenderloin
  • 1/4- cup STAR Extra Virgin Olive Oil
  • 3 tablespoons STAR Balsamic Vinegar of Modena
  • 10 garlic cloves , smashed
  • 1/2- cup fresh rosemary leaves
  • salt and fresh ground pepper , to taste
  • 2 pounds small red potatoes , washed and quartered
Instructions
  1. Preheat oven to 450F.
  2. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
  3. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
  4. Spread 3/4 of the rub on all sides of the meat.
  5. Place in oven and cook for 10 minutes. Turn half way through cooking for even browning.

  6. In the meantime, prepare the potatoes by combining them with the remaining of the rub.
  7. Remove roasting pan from oven; reduce oven to 350F.
  8. Place prepared potatoes around the meat.
  9. 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 is between 145F and 160F.

  10. Remove from oven and let stand 10 minutes.
  11. Transfer roast to a cutting board; slice and serve with potatoes.
Recipe Notes

WW Smart Points: 9

MAKE AHEAD OF TIME: Place the cooked pork tenderloin in a container and cover the container tightly with a lid. Place the pork in the freezer for up to two months.

Nutrition Facts
Garlic and Rosemary Balsamic Roasted Pork Tenderloin
Amount Per Serving (1 serving)
Calories 367 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 98mg 33%
Sodium 110mg 5%
Potassium 1335mg 38%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 3g
Protein 34g 68%
Vitamin A 1.5%
Vitamin C 18.2%
Calcium 4.1%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Garlic and Rosemary Balsamic Roasted Pork Loin - Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

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87 Responses
    1. Barbara

      The pork was ready way before the potatoes so we ate in stages. I found it was too much rosemary. Potatoes should go in at the beginning and not start with such a hot oven.

  1. Tiffany Pacheco

    I was looking for a pork loin recipe and came across this. Although it calls for tenderloin I went ahead and used my pork loin and followed the directions except I doubled the amount of sauce (great idea). The flavor was all there and potatoes were done perfectly. The garlic wasnt overbearing at all. My only slight complaint was that the meat was dry. I’ll try covering it for the 50 minutes next time. Good recipe overall.

  2. Pep

    I’ve made this recipe at least a dozen times already. I’ve baked it, slow cooked it over the grill and also in the slow cooker. Doesn’t matter how you cook, it’s all in the flavor. Delicious every time!

    1. Sarah

      I’m intrigued by this recipe but the 10 cloves of garlic scares me. Do you really love garlic or is it really not that strong?

  3. Gileanne

    Hi:
    Made this pork and it was very good but just wanted to ask what do I need to do to have the sauce they have in the video… mine didn’t have any sauce..
    TIA!

  4. Tricia Strahan

    Pork loin and pork tenderloin are two different cuts. I was looking for loin recipes and this one came up. Perhaps you’ll want to change the name of your recipe.

  5. Jordanne

    Did anyone else have an issue with the potatoes not being done all the way? When the 50 minutes was up I had to re up the temp to 450 to finish both the meat and potatoes

  6. Hi there, I followed the directions as you posted but the meat came out dry. Have I over cooked the meat? If so how long? I used 2 lbs of meat and cook the total time of 55 min.

    1. Bases on reading this comment, I checked the temperature about 20 minutes early, the temperature was 160°F. II took it out of the oven immediately and it was not dry, it was moist and delicious. I believe the article does state To gage doneness by temperature and not time.

  7. Stephanie Meyers

    It’s frustrating that this recipe is listed as a “Pork Loin” recipe but it actually calls for a pork tenderloin. Those are very different cuts of meat. You might want to consider renaming this recipe so it is not misleading.

  8. Would the potatoes be good cooked & frozen along with the tenderloin or would it be best to fix the potatoes the night you decide to eat the pork tenderloin? My guess would be fix night of, but want to get y’all’s thoughts. Thanks, this looks so delicious. Can’t wait to try it.

  9. Gail Neumann

    I made this yesterday, was having friends over for dinner.. I actually mixed it up early in the day and marinaded the pork loin in it for 5 hours. Then baked it.. It was delicious.. My company loved it as well as my husband. It was a very impressive looking meal with minimal work.. Thanks for sharing..

  10. Paola

    Very nice indeed, I did it yesterday and it was very yummy!
    I add few drops of dark honey and cooked only for 15′ but this because my fillet was on the flat side.
    Definitely it will stay in my book. Thank you!

  11. Howard Bates

    Hats off to this lady for the pork loin recipe. My ‘two cents worth’ is I am available for adoption, and I can cook, too.

  12. Christine Titus

    This pork loin came out FANTASTIC!!! It was moist and full of flavor. My pork loin was about twice the size, and I had a few more potatoes than the recipe said. In fact I used little baby dutch potatoes and just cut them in half. I doubled the rub so I would have enough for the whole pork loin and for the potatoes. I had to cook the pork for about a half hour longer, but again, my pork loin was twice the size. Served a Caesar salad to complete this wonderful meal.

  13. Stephanie Cooke Johnson

    I wanted to say thank you so much for this awesome recipe! I tried it last week for the first time and my husband and I both loved it. We in fact loved it so much I am going to make it again tonight! The leftover pork is great sliced really thin and put in sandwiches 🙂

    1. Hi! What is the amount of meat in weight? Is it 4+ pounds? If that’s the case, I would just double everything because, the recipe above is for a piece that is around 2 pounds. I hope this helps. Thank you! 🙂

  14. Ana

    I made this for our Christmas dinner and everyone loved it. The only thing I did differently was to pan seared the pork before baking it to ensure it had a nice golden brown color. I will definitely make it again. Thank you!!

  15. Cathy Brown

    Just tried this for our Christmas meal, celebrated a day early. I had to make slight modifications based on what I had available, including using a different cut of pork. This roast was fabulous! I knew it was going to be great because my house smelled heavenly after just 30 minutes of cooking! Though I had to cook it longer because of my cheap cut, it was wonderful! I did add carrots to the potatoes and I’ll do that again next time – which I can guarantee will be very soon. I can’t imagine how wonderful it will taste with fresh garlic and fresh rosemary! Six out of six loved this and it made my house smell so good. Thank you!

  16. Erin

    Has anyone tried this in the crock pot? I had pinned this as a crock pot recipe based on the title of a previous pinned. But now reading through I see that’s not the intention. Hoping to hear that it will still work. Thanks!

    1. Hi Erin! I would just arrange the potatoes on the bottom of the crock pot; prepare the pork loin with the seasonings and balsamic-rub as suggested in the recipe; place the meat over the potatoes, cover and cook on low for about 4 hours. I hope this helps!

    1. Can’t tell you how happy I am to know that it kind of all worked out in the end!! 😀
      You know, the darker brown color could have been because of the brand of balsamico that you used. They all come in the same color of course, but some are a deeper purple, others are lighter. Just a guess.
      In as far as the cooking time, gosh, I really don’t know. Because I blog my recipes, I have an oven thermometer so to make sure that I’m giving out the most precise information, but because all ovens are different, it’s also the reason why I say to use a meat thermometer and remove only once the desired temperature has been reached. I try, I really do try. So sorry if it caused you any headaches! :-/
      Have a wonderful day!!

  17. John

    I had two issues with this recipe, though they may be my fault.

    First, I used 1.5 packages for a total of 3 individual loins. I cooked them in the same roasting pan so I had to cook the potatoes in a separate roasting pan due to lack of space. Whether or not this is related, I don’t know but the cooking time took way, way less. The loin were at room temp, or just about, when they went in at 450. 15 minutes later, when I put the potatoes in the oven and lowered the temp to 350, they were almost done as the roasting thermometer I put into the largest one was already at 140.

    15 minutes later they were all topping 160 in the oven so I had to pull them.

    The second issue I had was that they were rather unappealing to look at. They were this dull brown on the outside. Maybe this was due to how quick it took to cook them but they looked nasty, nothing at all like the image above. I had to give them all a few minutes in a hot skillet to give them some color.

    Haven’t tasted them as these will be my meals for the week. Once the potatoes are cooked and everything is cooled I’ll portion them out and toss them in the fridge.

    1. Susan

      I had a similar problem with this recipe. I think it’s in the steps–the pictures are not the result of the actual recipe printed. I don’t think the olive oil mixture in the photos was pureed for 2-3 minutes. Rather just mixed until everything chopped a little. The paste looks awful and smells like mustard! Also I think it would be better to cook the potatoes first at 450 for 15 minutes then put the meat in the pan at 350 for the remaining time. Roasted potatoes take longer to cook. In my dinner last night the potatoes weren’t cooked all the way and the meat was a little over but still very tender. I think the flavor and everything would be better that way. I may try it again another time, but the way it’s written I was also disappointed.

  18. Christine

    Is this meant to be made using a tenderloin or a boneless loin roast? I read it as a loin roast, but the pics look like two tenderloins… I’d imagine the cooking time would be pretty different, yes? Just want to make sure before I make a loin only to discover it isn’t cooked through if these directions are really for tenderloins! Thanks.

    1. Brea

      I used boneless pork tenderloins, the package came with two individual loins. I would however suggest to season the potatoes with with some garlic slices when you put it in the oven. The first time i made this recipe the potatoes were a little too blan for my likeing

  19. Emma Chapman

    Just now fresh from the oven and it is wonderful. Followed the recipe exactly. Read the recipe and knew it would be spot on. Perfection. Many thanks.

  20. I followed the recipe and created a paste that I rubbed on the pork but it didn’t roast up like the pictures and when the pork was done the paste wasn’t crisped it was still a partially paste. Not sure what I did because I followed the recipe exactly as written. My rosemary and garlic were completely ground up by the food processor whereas in the pictures the rosemary looks like whole leaves.

    1. Hi Marla!!
      I have no idea what could have gone wrong. :-/
      So the paste didn’t finish cooking in a 450F oven? That’s a pretty high temp, and the only thing I would suggest is maybe leaving it in there for a few minutes longer, or until the paste sets. Did it taste pasty? And was everything cooked thoroughly, except for the paste? Let me know at your earliest convenience. Thank you!!

  21. Mariasha

    My boyfriend loved this! Can’t go wrong feeding an Italian anything with rosemary, garlic and balsamic. Thank you so much for sharing this super easy and delicious recipe, we’ve been enjoying it immensely!

  22. Liz Davis

    I have been searching for about 2 hours for your recipe for cabatata bread. Can’t find it!!!!!! Please send it to me or post on next installment of Diethood. Thanks. Liz Davis

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I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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