Due to the absence of fat, the Pork Tenderloin is one of the more difficult cuts to prepare without turning into shoe leather. The important point is to not overcook! Use a food thermometer and remove from oven just when the internal temperature is 145 f.
Savory Pork Tenderloin
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1 1/4 - 2 lb. pork tenderloin
for rub:
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp fresh rosemary chopped fine (or 1/2 tsp ground rosemary)
- 1 tsp salt
- 1/2 tsp black pepper
for sauce:
- 1 1/2 c. chicken stock
- 1/2 c. balsamic vinegar
- 3 tbsp. olive oil
- 1/3 cup. port wine
- 1 tsp. dried oregano
- 1 tsp. ground black pepper
- 2 garlic clove minced
- 2 tsp. cornstarch
- 1/3 cup. cold water
Instructions
-
Preheat oven to 350 f.
-
Combine rub ingredients in plastic bag and then add pork loin, tossing to coat.
-
Place seasoned pork loin into a roasting pan and put into oven.
-
Roast for 20 minutes or until internal temp is 145f.
-
While pork is in the oven, stir the sauce ingredients together in a saucepan and bring to a boil.
-
Reduce heat and simmer 20 minutes until reduced to about 1 cup.
-
Remove pork from pan and wrap or tent with foil and allow to rest for 5-10 minutes.
-
Slice the tenderloin into medallions and spoon the sauce over the sliced pork.