Rosemary pork tenderloin recipe

In the heart of Italian cuisine, the aromatic essence of rosemary pairs perfectly with the tender and lean meat of pork tenderloin. This recipe is a testament to the simplicity and elegance of Mediterranean cooking, where fresh herbs and bold flavors come together to create a dish that is both comforting and sophisticated. The rosemary, with its piney and slightly bitter notes, complements the rich, savory taste of the pork, while the garlic adds a subtle depth that enhances the overall flavor profile. This dish is perfect for a special occasion or a cozy Sunday dinner, as it is both easy to prepare and impressive to serve.

Ingredients

• 2 lbs pork tenderloin
• ⅓ cup balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh rosemary, finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp kosher salt
• ½ tsp ground black pepper

Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, chopped rosemary, garlic, salt, and black pepper until well combined.
2. Marinate the Pork: Place the pork tenderloin in a glass baking dish or a large plastic bag. Pour the marinade over the pork, turning it to coat evenly. Cover with plastic wrap or a lid and refrigerate for at least 4 hours or overnight.
3. Preheat the Oven: Preheat the oven to 375°F (190°C).
4. Sear the Pork: Remove the pork from the marinade, letting any excess liquid drip off. Heat a couple of tablespoons of olive oil in an oven-safe skillet over high heat. Sear the pork tenderloin on all sides until nicely colored, about 8 minutes total.
5. Roast the Pork: Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 145°F (63°C). Use an instant-read thermometer to ensure the correct temperature.
6. Rest the Pork: Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, making the meat more tender and flavorful.

Top Tips

1. Fresh Herbs Matter: Using fresh rosemary will give your dish the most intense flavor and fragrance. If you can’t find fresh rosemary, you can use dried rosemary, but reduce the amount to about half.
2. Don’t Overcook: Pork tenderloin cooks quickly, so it’s easy to overcook it. Use a meat thermometer to ensure it reaches the correct internal temperature.
3. Marinate Overnight: For deeper flavors, marinate the pork overnight. This will allow the marinade to penetrate the meat thoroughly.
4. Pair with Potatoes: Roasted potatoes are a classic pairing for pork tenderloin. Try using rosemary and garlic in your potato recipe for an even more cohesive flavor profile.
5. Glaze for Extra Flavor: If you want to add an extra layer of flavor, prepare a glaze by reducing the marinade slightly and brushing it over the pork during the last few minutes of roasting.
6. Resting Time is Crucial: Letting the pork rest before slicing is crucial for retaining the juices and ensuring the meat stays tender.

Variations

1. Rosemary and Lemon: Add a squeeze of fresh lemon juice to the marinade for a brighter, more citrusy flavor.
2. Garlic and Thyme: Replace some of the rosemary with thyme for a slightly different herbal profile.
3. Balsamic Glaze: Reduce the balsamic vinegar slightly and brush it over the pork during the last few minutes of roasting for a sweet and tangy glaze.
4. Spicy Kick: Add a pinch of red pepper flakes to the marinade for a spicy kick.
5. Herb Butter: Mix softened butter with chopped rosemary and garlic, then spread it over the pork during the last few minutes of roasting.

Nutritional Guide

Additional Nutritional Notes: This recipe is relatively low in calories and fat, making it a healthier option for a main course. The balsamic vinegar adds a touch of sweetness without significantly increasing the calorie count. The rosemary and garlic provide antioxidants and flavor without adding extra fat. This dish is perfect for those looking for a balanced meal that is both delicious and nutritious.