Description
A juicy and flavorful roasted pork tenderloin seasoned with garlic, herbs, and balsamic vinegar, seared to perfection and slow-roasted in the oven for a tender, melt-in-your-mouth experience. Perfectly garnished with fresh rosemary and ideal for a delicious dinner.
Ingredients
Scale
Main Ingredients
- 2 lb pork tenderloin roast
- Salt and fresh black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons butter (use ghee for Whole30)
- 4 cloves garlic, minced
- 3 tablespoons balsamic vinegar
- 1 tablespoon dried herb mix (basil, Italian seasoning, oregano and/or thyme)
- Fresh rosemary for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Rinse the pork tenderloin and pat it dry thoroughly. Season it generously with salt and fresh black pepper.
- Sear the Pork: Heat olive oil in an oven-safe skillet over medium-high heat for about 1 minute. Sear the pork tenderloin on all sides for about 1 minute each until a golden-brown crust forms. Remove from heat and set aside.
- Make Garlic Herb Sauce: Remove the skillet from the heat. Add butter and minced garlic, stirring continuously for about 30 seconds to release the garlic aroma without burning it.
- Add Vinegar and Herbs: Pour in the balsamic vinegar and sprinkle the dried herb mix. Stir the mixture for about 1 minute until the butter is fully melted and combined with the herbs and vinegar to create a flavorful sauce.
- Combine and Roast: Return the pork tenderloin to the skillet and spoon some of the sauce over it. Cover the skillet with foil and place it in the oven. Roast for 30 minutes.
- Baste and Continue Roasting: After 30 minutes, remove the foil carefully, spoon more sauce over the pork, cover again with foil, and continue roasting for an additional 30 minutes or until the internal temperature of the pork reaches 145°F.
- Rest and Garnish: Remove the pork from the oven, cover it loosely with foil, and let it rest for about 15 minutes to allow the juices to redistribute. Slice thinly and garnish with fresh rosemary before serving.
Notes
- Ensure you purchase pork tenderloin, not pork loin, as they are distinct cuts with different cooking qualities.
- If your tenderloin has a silverskin, remove it before preparing for a more tender result.
- The best way to check doneness is by using an instant-read meat thermometer to ensure the internal temperature reaches 145°F.
- Store leftover pork tenderloin in an airtight container in the fridge for 3 to 4 days.
- When reheating, avoid overcooking as the pork will dry out. Reheat gently on the stovetop, in the oven, or microwave.
- Freeze cooled leftover pork in airtight freezer-safe containers or bags for longer storage.
