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"Those who forget the pasta are condemned to reheat it."--Unknown

Garlic and Rosemary Balsamic Roasted Pork Tenderloin Recipe

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This recipe for Garlic and Rosemary Balsamic Roasted Pork Tenderloin is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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

Directions:
Directions:
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 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 350F.
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 145F and 160F.

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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr 15 min

 

 

 

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