Recipes / Dinner

Rosemary Balsamic Pork Tenderloin - Dump and Go Dinner

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Rosemary Balsamic Pork Tenderloin - Dump and Go Dinner

Tricia
The Cook
4 Servings
7 Ingredients
4 Comments

Whether entertaining friends or just gathering around the family table, this Rosemary Balsamic Pork Tenderloin is a simple yet splendid dish to share. Adorned with an effortless garlic and rosemary balsamic glaze and roasted to a golden finish, this is a meal to sit and savor.

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4 Servings
7 Ingredients
4 Comments

Ingredients

  • 4 teaspoons mince Garlic, Cloves
  • 1 teaspoon Rosemary, Dried
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Black Pepper
  • 1 ½ pounds Pork Tenderloin
  • 1 ½ teaspoons Balsamic Vinegar
  • 2 teaspoons Olive Oil

Containers

Supplies

  • Labels
  • Foils
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine the garlic, rosemary, salt, and pepper.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine the garlic, rosemary, salt, and pepper.
  2. Massage the seasonings all over the pork loin.
  3. Whisk together the balsamic vinegar and olive oil.
  4. Place the seasoned pork tenderloin in a zippered bag and add the oil and vinegar combination.
  5. Seal the bag and refrigerate for 4-10 hours.
  6. Remove the pork from the bag and place the tenderloin on a foil-lined baking dish.
  7. Bake at 400F until internal temperature of the roast reaches 160 degrees, about 20-25 minutes.

Categories

traditional, paleo, whole30, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, fall, winter, summer, low-carb, real-food, diet, gaps, egg-free, keto-friendly, thm-s-meal, aip-friendly, wwfreestyle, wwfreestyle3-4, soy-free, fish-free, shellfish-free, big-8-allergen-free

Categories

traditional, paleo, whole30, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, fall, winter, summer, low-carb, real-food, diet, gaps, egg-free, keto-friendly, thm-s-meal, aip-friendly, wwfreestyle, wwfreestyle3-4, soy-free, fish-free, shellfish-free, big-8-allergen-free

4 Comments

Join the discussion

    1. So sorry to hear this roast took so long for you! We do advise “Bake at 400F until internal temperature of the roast reaches 160 degrees.” Once it’s reached this temperature, it is safe to eat. However, allowing it to cook for longer to achieve your preference of ‘done’ may add more time.

      Reply

  2. 20-25 minutes is too short of a cook time. That puts the pork at about 125-130 internal temp. Time should be adjusted to 30-35 minutes.

    Reply

  3. Tenderloins cook for about 18 min per pound. These are the SKINNY roasts.
    A pork loin roast is much larger and takes longer.

    Reply