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Rosemary Balsamic Pork Tenderloin
Elevate your next dinner with the perfect pairing of bold flavors and exceptional wine. This Rosemary Balsamic Pork Tenderloin recipe combines tender, juicy pork with a rich, tangy glaze infused with fresh rosemary and sweet balsamic notes. Making this dish an irresistible match for Erath’s elegant Pinot Noir. The wine’s bright acidity and silky texture complement the savory depth of the pork and the subtle sweetness of the glaze, creating a harmonious dining experience. Whether you’re hosting a special occasion or enjoying a cozy night in, this pairing brings Oregon’s finest flavors to your table.
Ingredients
- 1 ½ pounds pork tenderloin
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1-2 sprigs fresh rosemary
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease it or use an oven-safe skillet.
- Pat the pork tenderloin dry with paper towels, then season it with salt, black pepper, minced garlic and olive oil on all sides.
- Roast the pork for about 15 minutes.
- While the pork is cooking, add balsamic vinegar, mustard, honey and rosemary to a small saucepan.
- Bring the mixture to a boil. Once boiling, reduce the heat to simmer until the sauce has thickened into a glaze, about 5 minutes.
- Remove the pork from the oven and brush it with half of the glaze. Place it back in the oven for another 10-15 minutes until the internal temperature is 145 degrees F.
- Once cooked, remove the pork from the oven and let it rest for 5-10 minutes before slicing.
- Serve the sliced pork drizzled with the rest of the glaze and enjoy!
