Pork tenderloin is quickly marinated in balsamic vinegar and fresh rosemary. The marinated balsamic rosemary pork tenderloin is seared stovetop in a cast iron skillet and then transferred to the oven and baked at 375F for 12-15 minutes.

Use an Ovenproof Skillet For Cooking Pork Tenderloin

Balsamic rosemary pork tenderloin is both seared and baked. Therefore - use an oven safe skillet to accomplish both. This also avoids having to clean two pans.

Any oven safe pan will work for searing and baking the pork tenderloin, but cast iron is preferred because it retains heat evenly and can be used at very high temperatures.

Searing the rosemary balsamic pork tenderloin promotes a caramelized rich crust-like outside, while baking ensures an evenly cooked tender inside.

What Temperature is Balsamic Pork Tenderloin Cooked At?

Balsamic rosemary pork tenderloin is seared first on the stove top for a couple minutes with a little oil and then transferred to the oven.

Then, it is baked at 375F for 12-15 minutes or until internal temperature of pork reaches 145F.

Pork tenderloin can be cooked covered or uncovered. It's a personal preference. Because of the sear, I cook it uncovered because I don't want the sear to steam off.

Lastly, pork tenderloin can be slightly tinged pink in the middle when cooked to 145F (see top image). That is perfectly normal and safe to eat.

*Use garlic powder or granules instead of fresh garlic. Searing the fresh garlic at that high of a heat would burn it and make the fresh garlic bitter.*

Herbs To Use with Balsamic Rosemary Pork Tenderloin

This balsamic marinated pork tenderloin recipe has fresh rosemary. Other fresh herbs that could be used in the same proportions are sage, thyme, or parsley.

Out of fresh herbs? Cool - substitute dry herbs. Substitute 1 teaspoon dry herbs for every 3 teaspoons (1 Tablespoon) of fresh herbs.

For example, 1 teaspoon of dry rosemary is substituted for 1 tablespoon (3 teaspoons) of fresh rosemary. It's a 1:3 ratio of dry herbs to fresh herbs.

*Tie the thin uneven end of the pork together so that it cooks more evenly.*

Troubleshooting Undercooked Balsamic Pork Tenderloin

Not all meats cook evenly. The ends of pork tenderloin (and most lean meats) are going to cook the fastest pretty consistently. The middle and thickest portions will always take longer.

I get it - most of us (including me) don't like to use an oven thermometer so we rely on our senses, intuition, and the knowledge of how our oven cooks.

Having said that, there are a couple options if the balsamic pork tenderloin is undercooked.

Put it back in the oven.
Slice it and pan fry it in a little olive oil or butter for a couple minutes
Slice it and microwave at power level 7 or 8 until it looks right for your taste.