Garlic, ginger, and rosemary make this easy pork tenderloin sing!
I really ought to make pork tenderloin more often. It’s easy, inexpensive, requires little work, and feeds a crowd. What’s not to love? Whisk together this quick marinade, pour it over the pork, and let it hang out in the fridge for a couple of hours. Pull it out of the fridge about thirty minutes before you want to pop the pork in the oven (never cook chilled meat – it won’t cook evenly) and toss it in for 20-30 minutes.
A meat thermometer is your best friend to have perfectly cooked pork every time. You can’t go wrong with an instant read meat thermometer. You’re looking for an internal temperature of 160 degrees. My tenderloins are usually around 1.3 pounds and go for 35 minutes. Don’t take my word on the timing though because your oven could run hotter or your pork might weigh more or less. Start checking for doneness with a meat thermometer at 20 minutes for a one pound tenderloin. Pull it when the thermometer reaches 160 degrees and let rest for five or ten minutes so the juices don’t all run out when you’re slicing.
The Rose Table is in no way affiliated with The Walt Disney Company.
Photo credit for these beauties: My Curly Adventures
1-1.5 lbs Pork tenderloin
1/4 cup balsamic vinegar
1/4 cup olive oil
2 Tbsp soy sauce
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp fresh rosemary, chopped
Sea salt, pepper, more rosemary
- Whisk together vinegar, olive oil, soy sauce, garlic, ginger, and rosemary. Pour in a plastic bag with pork and marinate for two hours in the fridge.
- Preheat oven to 375 degrees. Remove tenderloin from marinade and set in a shallow pan. Let the pork sit out at room temperature for 20-30 minutes (never cook meat cold from the fridge). Grind sea salt and pepper evenly over pork and sprinkle liberally with rosemary. Roast about 20-30 minutes depending on the weight of the tenderloin or until internal temperature reaches 160 degrees.
- Delicious served with mustard sauce!
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