Roasted Pork Tenderloin

4.63 from 37 votes

Roasted Pork Tenderloin

This delicious and easy Roasted Pork Tenderloin is cooked in a decadent glaze that combines fresh rosemary with the tangy flavor of balsamic vinegar and a little kick of garlic. Accompanied by roasted potatoes, this dish offers a well-rounded meal that's filling and flavorful.

Prep Time15

Cook Time45

Resting Time5

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: baked pork tenderloin, oven roasted pork tenderloin

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

2 pounds boneless pork tenderloin
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar of Modena
10 cloves garlic smashed
¼ cup fresh rosemary leaves
salt and fresh ground black pepper to taste
2 pounds baby red potatoes washed, scrubbed, and quartered

Instructions

Preheat the oven to 450°F. Lightly grease a roasting pan with cooking spray; place the pork inside the roasting pan and set aside.
In a food processor or small blender, combine olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper; process until thickened and the consistency is that of a wet paste.
Spread 3/4 of the glaze on all sides of the pork. Prepare the potatoes by combining them with the remaining glaze. Arrange the potatoes around the meat. Place in oven and cook for 8 minutes, flipping the pork halfway through cooking for even browning.
Reduce the oven temperature to 350˚F.
Continue to cook for 40 to 45 minutes, stirring the potatoes halfway through cooking, until the pork is cooked and the potatoes are tender. Pork is done when its internal temperature registers at 145°F.
Remove from oven and let rest for 5 minutes. Transfer the roast to a cutting board; slice and serve with the potatoes.

Notes

Marinating Time: If time allows, let the pork marinate in the balsamic mixture for a few hours. This allows for deeper flavor penetration.
Cover the Pork: Using tin foil to cover the pan can make the pork juicier by trapping in the steam, but it might reduce the crispiness of the potatoes.
Score the Tenderloin: Make small cuts on top of the pork before glazing. It helps in flavor absorption.
Fresh Ingredients: Use fresh rosemary and garlic over dried or pre-minced versions. They significantly impact the depth and authenticity of flavors.
Temperature Check: Always use a meat thermometer to ensure the pork is cooked to the desired temperature. It's the best way to avoid over or under-cooking. If the pork is cooked through before the potatoes, remove the pork from the pan, transfer it to a cutting board, and continue to cook the potatoes until done.
Let the Meat Rest: Resting the pork before and after roasting is crucial for retaining juices.
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 3 months.

Nutrition