Rosemary and Balsamic Roast Pork Tenderloin

Janette Fuschi, Culinary Ginger


1 pork tenderloin, 1 1/2 pounds
2cups balsamic vinegar
2 1/2tablespoons fresh rosemary, finely chopped
1teaspoon salt
1/2teaspoon freshly ground black pepper


  1. Let the pork tenderloin sit at room temperature for 1 hour.
  2. To a non-stick skillet add the balsamic vinegar over medium heat, reduce heat until it simmers and reduces by half and gets syrupy. Transfer to a bowl to cool.
  3. Preheat oven to 475 degrees F.
  4. Take ½ cup of balsamic glaze and coat the pork.
  5. Coat the pork evenly in the rosemary, salt and pepper.
  6. Heat a cast iron skillet over medium high heat.
  7. Sear the pork on all sides.Pork Tenderloin Roasted with Rosemary, Topped with Balsamic
  8. Transfer the pan to the preheated oven and roast for 20 minutes until the internal temperature reaches 145-155 F.
  9. Transfer the pork to a cutting board and allow to rest for 10 minutes before slicing.
  10. Serve with the rest of the balsamic glaze.

This recipe from Culinary Ginger and Honest Cooking was republished with permission. It originally appeared as Balsamic, Rosemary Roasted Pork Tenderloin.

Roasted Pork Tenderloin with Rosemary and Balsamic

Janette Fuschi, Culinary Ginger