If you’re looking for an impressive yet easy dinner that doesn’t break the bank, let me introduce you to this rosemary balsamic pork tenderloin. It’s juicy, flavorful, and perfect for everything from weeknight meals to hosting friends or family.
The best part? You don’t need to be a chef to pull this off. With a few pantry staples and some fresh rosemary, you can create a dish that feels gourmet but is secretly super simple.
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Why You’ll Love This Recipe
This rosemary balsamic pork tenderloin is everything you need for a delicious, easy dinner. Here’s why it’s a winner:
First, it’s packed with flavor. The balsamic vinegar gives the pork that tangy punch, while the garlic and rosemary add savory and fresh herbal notes that tie it all together. It’s a total flavor explosion without being too heavy.
Second, it’s super budget-friendly! Pork tenderloin is surprisingly affordable, but it still feels fancy enough to impress your guests or make dinner feel special.
The best part? The technique is pretty foolproof. By marinating, searing, and then finishing the pork in the oven, you’re guaranteed perfectly juicy meat with a crispy exterior. You won’t have to worry about dry pork here!
Lastly, it’s so versatile. You can pair it with just about anything—roasted veggies, creamy mashed potatoes, or a fresh green salad, and you’ve got yourself a complete, balanced meal.
Why Balsamic Vinegar and Rosemary Work So Well Together
Balsamic vinegar and rosemary are like a dynamic duo for your taste buds.
The balsamic vinegar adds a tangy kick that brightens up the pork, cutting through the richness with just the right amount of acidity. It’s that pop of flavor that makes every bite feel fresh and exciting.
Then there’s the rosemary—earthy and aromatic, it brings a cozy, almost homey vibe to the dish. Together, they create this perfect balance of savory and slightly sweet, making it feel like a gourmet meal without the extra fuss.
Plus, the combo of fresh and tangy with herbal richness just feels like comfort on a plate. It’s simple, but it works—every single time!
Cost Per Serving
I’m all about meals that are delicious and affordable. Here’s a quick cost breakdown for this recipe:
- 2 lbs pork tenderloin: $12.00
- 1/4 cup olive oil: $0.50
- 1/2 cup balsamic vinegar: $1.00
- 1 tbsp garlic: $0.25
- 1 tbsp Dijon mustard: $0.15
- 1 tbsp chopped rosemary: $0.50
- 1 tsp salt and pepper: $0.10
- 1 tbsp sugar: $0.05
Total: $14.55 for 4 servings
Cost per serving: approximately $3.65
Not bad for a meal that could easily rival your favorite restaurant! If you’re looking for more ways to stretch your food budget, check out my tips on how to save money on groceries. Small changes can make a big difference, and this recipe is proof that delicious meals don’t have to cost a fortune.
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Ingredients You’ll Need
Here’s what you need to make this simple yet impressive balsamic pork tenderloin:
- 2 lbs pork tenderloin
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tbsp garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar
Step-by-Step Instructions for Cooking Pork Loin in the Oven
1. Make the Marinade
In a bowl, whisk together the balsamic vinegar, olive oil, garlic, Dijon mustard, rosemary, salt, pepper, and sugar. The balsamic adds tangy depth, while the sugar balances the acidity. Fresh rosemary ties everything together with its earthy aroma.
Pro tip: If you have time, marinate the pork for at least 30 minutes—or up to overnight for maximum flavor.
2. Sear the Pork
Heat a large skillet over medium-high heat. Add a splash of olive oil, then sear the pork tenderloin for about 2 minutes on each side until it’s golden brown. This step locks in the juices and gives the pork a beautiful crust.
3. Bake the Pork Tenderloin
Preheat your oven to 400°F. Transfer the seared pork to a baking dish and pour any leftover marinade over the top. Bake for 12-15 minutes, or until the internal temperature reaches 145°F.
Pro tip: Use a meat thermometer to avoid overcooking. Trust me, no one likes dry pork.
4. Rest and Slice
Once out of the oven, let the pork rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender and flavorful.
Tips for Perfect Results
- Don’t skip the sear: It’s the key to flavor and texture.
- Rest the meat: It’s tempting to dig in right away, but letting the pork rest ensures it stays juicy.
- Use a meat thermometer: To avoid overcooking, check that the internal temperature hits 145°F for perfectly tender pork.
- Marinate overnight: If you have the time, marinating the pork overnight allows the flavors to soak in deeply, making it even more flavorful.
- Turn the marinade into a sauce: After marinating the pork, bring the leftover marinade to a boil in a small saucepan and simmer until it thickens slightly. Drizzle the sauce over the cooked pork for an extra layer of flavor!
Serving Suggestions
Pair this balsamic pork tenderloin with these sides for a complete meal:
- Roasted Vegetables: Think asparagus, carrots, or Brussels sprouts.
- Mashed Potatoes: Creamy potatoes are the perfect balance to the tangy pork.
- Simple Salad: A fresh green salad with a balsamic vinaigrette ties everything together.
FAQs
What temperature should I cook pork tenderloin to?
Pork tenderloin should be cooked to an internal temperature of 145°F. This results in tender, juicy meat that may have a slightly pink center, which is perfectly safe to eat
What if I don’t have fresh rosemary?
Dried rosemary works too—just use about half the amount since dried herbs are more concentrated.
Can I grill this instead of baking?
Absolutely! Sear the pork on the grill over high heat, then move it to indirect heat to finish cooking until it reaches 145°F internally.
Final Thoughts on Making the Perfect Baked Pork Tenderloin
This rosemary balsamic pork tenderloin is the perfect mix of easy, delicious, and affordable. Whether you’re hosting a dinner party or just cooking for yourself, this recipe will impress without any extra fuss.
Loved this recipe? Share it with your friends or tag me on Instagram when you make it! I love seeing your creations and hearing how it turned out for you!
Rosemary Balsamic Pork Tenderloin
Ingredients
- 2 lbs pork tenderloin
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tbsp garlic minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh rosemary chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar
Instructions
- Make the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, rosemary, salt, pepper, and sugar.
- Marinate the Pork: Place the pork tenderloin in a resealable bag or shallow dish, pour the marinade over the top, and refrigerate for at least 30 minutes (or up to overnight).
- Sear the Pork: Heat a skillet over medium-high heat, add olive oil, and sear the pork tenderloin for about 2 minutes on each side until golden brown.
- Bake the Pork: Preheat the oven to 400°F. Transfer the seared pork to a baking dish, pour any leftover marinade over the top, and bake for 12-15 minutes until the internal temperature reaches 145°F.
- Rest and Slice: Let the pork rest for 5 minutes before slicing to keep it juicy.
