Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1/2 cup olive oil

  3. 1/4 cup balsamic vinegar

  4. 2 tbsp. cider vinegar

  5. 2 tbsp. honey

  6. 3 large cloves garlic, chopped

  7. 2tsp. dried rosemary

  8. 1 tbsp. dijon mustard

  9. 14 to 16 ounce pork tenderloin

Instructions Jump to Ingredients ↑

  1. Combine olive oil, balsamic vinegar, cider vinegar, honey, garlic, rosemary and dijon in a blender. Process until garlic is finely chopped. Transfer to a shallow baking dish. Add pork and turn to coat. Cover and refrigerate pork overnight, turning occasionally. Preheat oven to 375 degrees. Drain pork and discard marinade. Place pork in a small roasting pan. Roast pork about 25 to 30 minutes until internal temperature reaches 160 degrees. Transfer pork to a cutting board and let stand 5 minutes. Slice and serve.


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