Wednesday, March 9, 2011

Balsamic and Rosemary Pork Tenderloin

So for my first food blog post I have a Balsamic and Rosemary Pork Tenderloin. This is a very easy recipe and has a really interesting flavor. The balsamic can be very strong, so no need to put too much on the plate for dipping. This is definitely a case where a little can go a long way.

-1 pork tenderloin (mine was just a Harris Teeter grocery store brand)
-2/3 Cup of Balsamic Vinegar
-2 Tablespoons of Soy Sauce
-2 Tablespoons Olive Oil
-4 1/2 teaspoons packed brown sugar
-1/2 Cup of finely chopped rosemary ( I didnt have fresh rosemary so I used 1 Tablespoon of Rosemary seasoning from my spice rack, it still gives a strong rosemary flavor)
-5 cloves of garlic, chopped
-Pepper for seasoning

1. Preheat oven to 375 degrees.
2. In a food processor (blender works too) combine the balsamic vinegar, olive oil, soy sauce, brown sugar, and pepper. Pulse until blended. With the motor running drop the rosemary and garlic in. Continue until fairly smooth.
3. Place tenderloin in a baking dish and pour marinade over. Bake for 40 min or until tenderloin is cooked through.

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