Cook Time: 30 minutes
Total Time: 1 hour and 40 minutes
Fresh rosemary and a balsamic marinade provide all the flavor needed for this simple, yet impressive tenderloin. Marinate the pork up to 24 hours in advance to streamline preparation the next day. Need to serve more than four? Double or triple the recipe, and marinate as directed. When ready to cook, sear the first tenderloin in a skillet as directed in Step 4. Then, transfer it to a large baking dish and repeat the procedure with additional oil and tenderloins. Bake up two tenderloins in the same baking dish. Refrigerate any leftovers in the refrigerator for up to 4 days.
1 (1 to 1 ½ lb) pork tenderloin
2 ½ Tbsp olive oil, divided
3 Tbsp balsamic vinegar
2 Tbsp low-sodium soy sauce
2 tsp maple syrup or brown sugar
1 tsp minced garlic
½ tsp salt
½ tsp pepper
2 Tbsp chopped fresh rosemary leaves
1. Place pork tenderloin in a shallow dish or zip-top plastic bag.
2. Combine 2 Tbsp oil and remaining ingredients in a small bowl; whisk to combine. Pour mixture over pork tenderloin in dish or in bag. Turn pork to coat all sides. Cover or seal bag, and place in refrigerator. Marinate at least one hour and up to 24 hours.
3. Preheat oven to 450 degrees. Heat ½ Tbsp oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, discarding marinade, and cook in hot oil 5 minutes, turning to brown on all sides. Note: Pork will not be done.
4. Place skillet in oven. Bake 20 minutes, or until a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove from oven. Let pork stand 5 minutes before cutting into slices.
NUTRITION FACTS (approx. 3 oz cooked pork): Calories 180; Total Fat 7g (Saturated Fat 1.5g); Cholesterol 70mg; Sodium 320mg; Total Carbs 3g (Dietary Fiber 0g, Total Sugars 2g, Added Sugars 1g); Protein 23g.
CAROLYN WILLIAMS, PHD, RD