This sweet and savory marinated pork tenderloin gets its luscious flavors from balsamic vinegar, rosemary, garlic, and Dijon mustard. Marinate for 4 hours and roast it in the oven for 20 minutes per pound for a perfectly moist and incredibly delicious main course.
I must admit that I love the convenience of picking up a pre-marinated pork tenderloin for a quick dinner and many of them are good. But the problem is that you have no control over the amount of sugar or salt that is added to the marinade to make it so tasty or to preserve it.
This marinade is quick, there is no added sugar, and you control the amount of salt that you add. Best of all, this is one of the best marinades for pork that you will every have. I promise!
What you need for the marinade?
A few big flavor ingredients make up the marinade:
- Balsamic vinegar – use a good balsamic vinegar because it is the main ingredient in the marinade and will impart the most flavor, so you will want a good quality product.
- Rosemary – use fresh rosemary to get the most intense flavor and fragrance.
- Garlic- 4 cloves of fresh garlic, finely chopped
- Dijon mustard – Dijon adds another layer of flavor that pairs so beautifully with pork.
- Olive oil, salt, and pepper.
How long do I need to marinate?
You should plan to marinate the tenderloin for at least 4 hours, but I love the deep flavors of an overnight soak in the rosemary, balsamic, garlic and mustard! If you can wait, definitely let it sit overnight.
Oven roasting vs. grilling?
I am sharing my oven roasting method for preparing marinated pork tenderloin, but you can just as easily make this on the grill. For cooking it in the oven, simply place the pork in a oven safe baking dish and roast it at 375 degrees for 20 minutes per pound.
I like to marinate the pork in the dish that I am going to cook it in to save on clean up. Just make sure it is not a metal dish.
If you want to make this on the grill, remove the pork from the dish and place it directly over medium high heat. Grill for about 8 minutes per side or until the internal temperature reaches between 145 and 160 degrees.
A pork tenderloin usually weighs between 1 – 2 lbs. The rule of thumb when serving meat as the main course, is that you need about ½ lb. (8 ounces) of meat per person. So one tenderloin may be enough for 2-4 people depending on the size.
As for what sides pair well with this recipe, there are many options. Rice, risotto, and pasta are all good options. My Italian Scalloped Potatoes or Rosemary Sweet Potatoes are two excellent potato recipes that complement the flavors in the rosemary balsamic marinade. Any number of vegetable dishes also pair well. I love to serve simple roasted asparagus, especially because it can cook in the oven with the pork.
The marinade that is left in the pan along with drippings from the pork, make a wonderful sauce. Simply pour it into a serving bowl, skim off the excess fat and pass it with your meal for drizzling over the pork.
Cooking Pork FAQ’s
The USDA recommends that pork be cooked to an internal temperature of 145– 160 degrees. At 145 degrees it will be medium rare so it will still have some pink, but it is perfectly safe to eat. If you like your meat more on the well done side cook it to 160 degrees.
Oven Safe – This type of thermometer is inserted in your food and remains in there during the cooking process. It should be inserted 2- 2 ½ “deep in the thickest part of the food. This does not work well with thinner cuts of meat or food.
Dial Instant Read – Similar to the oven safe thermometer this one should also be inserted 2 -2 ½” deep in the thickest part of the meat. It should remain in the roast about 20 seconds to capture an accurate reading.
Digital Instant Read– This is my go-to food thermometer. The heat sensing mechanism is in the tip of the thermometer. Place the thermometer at least ½” deep in the thickest part of the food. It will take about 10 seconds for it to display an accurate temperature.
I highly recommend removing the meat from the oven at 140 degrees and allowing it to rest for 10 minutes. The roast will continue to cook during the resting period and will have reached at least 145 degrees. This will also allow the juices to be evenly distributed throughout the roast, resulting in a perfectly moist cut of meat.
Other recipes to try
Oven Roasted Rosemary & Balsamic Pork Tenderloin
- 2 lb Pork tenderloin
- ⅓ cup Balsamic Vinegar
- 3 tbs Olive Oil
- 1 tbs Dijon Mustard
- 1 tbs Rosemary fresh, finely chopped
- 4 cloves Garlic finely chopped
- 1 tsp Salt kosher
- ½ tsp Black Pepper ground
- Place the pork tenderloin in a glass baking dish.
- Combine the remaining ingredients in a medium bowl and whisk together.
- Pour over the pork. Turn the pork in the marinade to completely coat it. Cover with a lid or plastic wrap. Place in the refrigerator for at least 4 hours or overnight.
- Remove the pork from the refrigerator.
- Set the oven to 375°.
- When the oven has preheated, place the pork in the oven to cook uncovered. The pork will need to cook for about 20 minutes per pound. The pork is done when it reaches an internal temperature of 145 – 160°.