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Roasted Pork Tenderloin with Balsamic Vinegar

3lb Pork Tenderloin(s)
8 Garlic cloves - peeled
2 Tbsp Fresh Thyme - chopped
2 Tbsp Fresh Rosemary - chopped
4 Tbsp Extra Virgin Olive Oil©
4 Tbsp Balsamic Vinegar© (Aged up to 18 years)
2 Tbsp Salt (Maldon Sea Salt©) - ground
2 Tbsp Pepper (Tellicherry Peppercorns©) - ground

Preheat oven to 475 degrees and line a cookie sheet with foil.

Rub both sides of the tenderloin(s) with the olive oil and balsamic.  Mix together the salt, pepper, rosemary and thyme and then sprinkle all over the tenderloin(s).  Make eight slices (do not go all the way through) into the tenderloin(s) and insert the garlic.  Place the tenderloin(s) on the cookie sheet, drizzle with a little more olive oil and balsamic and place in the oven.  Cook for 20 minutes or until a meat thermometer reads 145 degrees.  Remove from the oven and let rest 3 minutes before slicing.  Arrange a couple of slices on each plate and top with the Garlic, Tomato & Feta Saute and a small drizzle of olive oil and balsamic.  Serve.      

Serves 4 - 8 
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