Roasted pork tenderloin in a olive oil and balsamic vinegar marinade

Posted on

Yields4 Servings

 1 Pork tenderloin
Marinade
 Olive oil, Balsamic vinegar, Worcestershire sauce
 2 Garlic Gloves
 Sprig of fresh Rosemary
 1 tbsp Cracked peppercorn

1

Place the pork tenderloin in a zip lock bag, add the marinade liquids, the cracked peppercorn and the garlic, peeled and smashed.
Lock the zip lock bag, trying to take all the air out. Refrigerate for 4 hours to 2 days,
Remove form marinade, season with salt and pepper, and sear on a hot skillet on both sides.
Cook at 350 degrees for 20/25 minutes, until internal temperature reaches 145 degrees.
Remove and cover with tin foil for 5 minutes, slice and serve!

Ingredients

 1 Pork tenderloin
Marinade
 Olive oil, Balsamic vinegar, Worcestershire sauce
 2 Garlic Gloves
 Sprig of fresh Rosemary
 1 tbsp Cracked peppercorn

Directions

1

Place the pork tenderloin in a zip lock bag, add the marinade liquids, the cracked peppercorn and the garlic, peeled and smashed.
Lock the zip lock bag, trying to take all the air out. Refrigerate for 4 hours to 2 days,
Remove form marinade, season with salt and pepper, and sear on a hot skillet on both sides.
Cook at 350 degrees for 20/25 minutes, until internal temperature reaches 145 degrees.
Remove and cover with tin foil for 5 minutes, slice and serve!

Roasted pork tenderloin in a olive oil and balsamic vinegar marinade