Balsamic Rosemary Pork Tenderloin
EatSimpleFood.com
This easy and tender pork tenderloin is marinated in balsamic vinegar and rosemary and seared and baked in cast iron skillet.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 3 1x
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 lb pork tenderloin, silver skin removed
- ~ 1 Tbsp vegetable oil
- 1 1/2 Tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 1 Tbsp fresh rosemary, chopped
- 1/2 tsp salt
- pinch black pepper
Instructions
- Preheat oven to 375F.
- Mix balsamic vinegar, garlic powder, rosemary, salt, and pepper together in a small bowl.
- Rub marinade over pork tenderloin and let sit 20 minutes at room temperature. Flip pork at 10 minutes to get marinade on both sides.
- Bring a heavy bottomed & oven proof pan (cast iron works best) to medium high heat.
- Add enough vegetable oil to lightly coat the bottom of the pan. Turn your oven vent on – there may be a fair amount of smoke. Grab a splatter guard as well, if you’ve got one.
- When the oil is hot, add the tenderloin and pan fry ~ 2 minutes on two sides (there are usually 3 sides for a tenderloin).
- Flip the pork tenderloin to the third side and immediately transfer to an oven.
- Cook 12-15 minutes or until internal temperature reaches 145F.
- Tent loosely and let sit 10 minutes before slicing / serving
- Add salt to taste. Happy eating! Beckie
Notes
- You may need to sear the tenderloins in batches if the pan is not big enough. It's important to sear and not steam the meat.
- The pork tenderloin will be easier to slice when the meat has cooled at least 15 minutes.
Find it online: https://eatsimplefood.com/pork-tenderloin-with-plum-coulis/