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Partially sliced balsamic roasted pork tenderloin on a serving plate next to roasted potatoes and a sprig of rosemary

Balsamic Roasted Pork Tenderloin

Katerina | Diethood
Balsamic Roasted Pork Tenderloin is cooked in a decadent glaze that combines the earthy taste of rosemary with the tangy flavor of vinegar and a little kick of garlic. This filling and flavorful meal goes so well with a light salad and a glass of wine.
Servings : 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 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 450°F. 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 10 minutes. Turn half way through cooking for even browning.
  • In the meantime, prepare the potatoes by combining them with the remaining of the rub.
  • Remove roasting pan from oven; reduce oven to 350°F.
  • Place prepared potatoes around the meat. 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 145°F and 160°F.
  • Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.


  • Oven



  • To Store: Refrigerate in a tightly sealed container for up to 4 days.
  • To Freeze: Wrap tightly in plastic wrap, tin foil, or a freezer bag and freeze for up to 6 months.
  • To Reheat: Microwave in a covered container or heat over the stove or in the oven until warmed through. If frozen, let the meat thaw for a few hours or overnight before reheating.


Serving: 1 serving | Calories: 367 kcal | Carbohydrates: 27 g | Protein: 34 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 98 mg | Sodium: 110 mg | Potassium: 1335 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 75 IU | Vitamin C: 15 mg | Calcium: 41 mg | Iron: 2.9 mg | Net Carbs: 25 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: baked pork tenderloin, pork seasoning, pork tenderloin in oven