Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!
1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm)
3 cloves garlic (Tasmanian Natural Garlic & Tomatoes)
1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm)
1 teaspoon coarse salt (Tasman Sea Salt)
2 teaspoons fresh cracked black pepper
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 tablespoons olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives)
- In a food processor, combine garlic and rosemary and pulse until finely chopped.
- Rub pork loin with garlic mixture, salt and pepper. Set in a large bowl and cover with balsamic, Worcestershire sauce and oil. Let pork marinate for 1-2 hours in the refrigerator. Pull 30 minutes before cooking and let it come to room temperature.
- Preheat oven to 400° F (204° C). Put pork in a greased baking dish and bake until it reaches an internal temperature of 140° F (60° C), turning once halfway in between. The time it takes will vary, depending on size, but ours usually take around 30 minutes.
- Pull pork from oven and cover. Let rest 10 to 15 minutes before carving. Enjoy!