Rosemary Garlic Pork Tenderloin

This recipe is a twist on a family classic pork tenderloin recipe.  The original calls for whole pieces of garlic to be inserted into tiny slits throughout the loin.  One day, I decided to make this for dinner, and without realizing it, chopped up all my garlic and had mixed it in with my herbs!  Deciding to just wing it, I ended up using the mixture as more of a rub, and the result was fantastic!  This recipe is for garlic lovers only.  :)  It's also incredibly easy, hard to screw up, and perfect for entertaining!  In my opinion, its just as fabulous served at room temperature, in fact that's how I prefer it.

Rosemary Garlic Tenderloin:

 

 

INGREDIENTS:

 

 

*1-2 lbs. pork tenderloin (I used one loin, if you are buying a larger package with 2 pieces of   tenderloin, double up on ingredients)

*2 tablespoons of balsamic vinegar

*2 tablespoons of extra-virgin olive oil

*5 garlic cloves, chopped

*Coarse salt and pepper

*2 sprigs of fresh rosemary, finely chopped

*2 teaspoons of dried thyme

 

 

 

1. Preheat oven to 500 degrees F.

 

2. Trim sliver skin or connective tissue with kitchen scissors or a very sharp knife.

 

3. Combine garlic, herbs, and salt and pepper to taste in small dish.

 

 

4.  Place trimmed tenderloin on foil lined cookie sheet with a rim.  You don't necessarily have to use foil if you don't have any, but I HIGHLY recommend it.  The balsamic vinegar cooking at a high temperature can make a mess, and you don't want to ruin a perfectly good baking sheet.  This way, when you are finished, you can just ball up the foil and throw it away, making for a much easier clean up. 

 

5.  Drizzle pork with the balsamic vinegar, making sure to rub it into the meat.  Next, do the same with extra virgin olive oil, making sure both sides are well coated. 

 

6.  Rub garlic mixture over the top half of the meat.

 

 

 

7.  Roast in hot oven for 22 minutes.

 

8.  Remove from oven, cover with foil tent, and let the meat rest for at least 10-15 minutes.

 

9.  Transfer to cutting board, slice, and serve.

 

 

 

 

 

*Don't be alarmed if some of the garlic on top turns brown.  This is normal, you are roasting at a very high temp!  If it bothers you, just remove some of the darker pieces before serving*