Garlic Balsamic Pork Tenderloin

2011-09-18
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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In a medium bowl, whisk together garlic, oregano, thyme, rosemary, salt, pepper, balsamic vinegar, and olive oil.

Cut the fat off of the tenderloins and set them in a deep dish. Pour the marinade over top, flip the tenderloin around to coat, cover the dish, and marinate in the refrigerator for at least 1 hour (and up to 24 hours).

Preheat oven to 375 degrees. Remove tenderloins from the marinade and set in a roasting pan. Cover the pan and roast for 40 minutes, or until a meat thermometer reads 155 degrees. Remove from oven and let them rest for 5-10 minutes before slicing.

Ingredients

  • 10 garlic cloves, coarsely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2x 1 pound pork tenderloins

Method

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Average Member Rating

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3.9 5 13
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Recipe Comments

Comments (13)

  1. posted by Valeriane on February 14, 2012

    This recipe is A-Mazing! So moist an flavorful. My entire family thoroughly enjoyed it and we were so glad to have leftovers. The oven cooking time was perfect. I am adding this recipe to my “company’s coming” repertoire for sure… Or maybe we’ll save it all for ourselves because it’s sooo good.

  2. posted by lsleet on May 24, 2012

    I made this last night and it was incredible-definitely a guest dish in the future. I used fresh herbs as the recipe called for and maybe that made it even better.

  3. posted by Amy on July 3, 2012

    This was de.li.cious! I cut the tenderloin into 1″ slices & marinated it for about 30 min. I then grilled them up; it was so good! Both of my kids (ages 3 & 5) gobbled theirs up. I will definitely be making this again!

  4. posted by Tracy H on August 15, 2012

    Why cut the fat off?

  5. posted by Stacey on August 16, 2012

    My Family LOVED this and I have to say…. I marinated it over night in a ziplock. The next morning I realized I would be getting home too late to cook it so I took a chance and threw it in my crockpot with 1 cup chicken broth. Came home at 7p and it smelled awesome….. AND IT WAS !!!

  6. posted by kittysjones on August 16, 2012

    Awesome recipe! I cut the tenderloin in slices and skewered them onto fresh rosemary sprigs for presentation. A nice butter/basalmic sauce over the top and this dish is restaurant quality. Very tasty!

  7. posted by Jarrod on November 11, 2012

    As someone who has never really liked roast pork I was damn amazed at how tasty this was.

    Totally one to keep in the back pocket when cooking for non-paleos

  8. posted by H Hoke on February 19, 2013

    Moist and delicious. Terrific recipe for Non-paleos and Paleos alike!

  9. posted by henehanc on July 26, 2013

    I made this recipe for the first time last weekend. Absolutely loved it. I did tweak it to appease my family’s palate. I did not use the rosemary and I did not have fresh thyme. I used dried thyme instead and cut the amount to 1 tsp. It was such a hit, I am making more today to take to a friend recovering from surgery. I think she will like it as much as we did. Thanks for making the paleo lifestyle an easy transition.

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