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.
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.
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?! 😉
Nah. In fact, it’s THIS Garlic and Rosemary Balsamic Roasted Pork Loin. IT is pretty fantastic.
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.
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.
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.
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.
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.
Wanna grill it?! Check out this recipe for my Grilled Peach-Glazed Pork Tenderloin Foil Packet with Potatoes.
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WATCH HOW TO MAKE GARLIC ROSEMARY BALSAMIC ROASTED PORK LOIN
- 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
Preheat oven to 450F.
Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
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.
Spread 3/4 of the rub on all sides of the meat.
Place in oven and cook for 15 minutes.
In the meantime, prepare the potatoes by combining them with the remaining of the rub.
Remove roasting pan from oven; reduce oven to 350F.
Place prepared potatoes around the meat.
Put back in the oven and continue to cook for 50 minutes, or until done. Pork is done cooking when internal temperature is between 145F and 160F.
Remove from oven and let stand 10 minutes.
Transfer roast to a cutting board; slice and serve with potatoes.
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.
TOOLS USED IN RECIPE:
I’M IN THE MOOD FOR…
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