Back
Recipes / Dinner

Rosemary Balsamic Pork Tenderloin - Dump and Go Dinner

Plan This Recipe Print

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.

Read More
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

  • Baking Sheets
  • Foils
  • Labels

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.
  2. 9927368 Upgrade to a paid membership 94134 to unlock all instructions 38701
  3. 2232037 Upgrade to a paid membership 94966 to unlock all instructions 50388
  4. 6912265 Upgrade to a paid membership 72148 to unlock all instructions 16867
  5. 3532016 Upgrade to a paid membership 90370 to unlock all instructions 14003

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 9429031 Upgrade to a paid membership 46718 to unlock all instructions 4979
  3. 9360995 Upgrade to a paid membership 20573 to unlock all instructions 84512

Upgrade to a paid membership to unlock all recipe instructions

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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 6 ounces
Amount Per Serving
Calories
233
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
111mg
Sodium
562mg
Total Carbohydrates
2g
Fiber
0g
Sugar
0g
Protein
35g
WW Freestyle
4

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, 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

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, 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

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