The most important thing with this dish is to give the pork time to marinade, at least six hours. This allows the marinade to really penetrate the outer layers of the meat. The brown sugar and a quick sear will give the finished tenderloin an amazing color and crust.
Start by preparing your tenderloin, you will need to remove the silver skin. It’s a connective tissue that will block any absorption of the marinade and that’s really tough when cooked. I start by using a sharp knife to lift it up and then grab it with a paper towel (slippery little sucker) and pull.
After removing the silver skin, I cut the tenderloins in half. This makes searing them all at once much easier, and it will decrease the cooking time in the oven.
Now make the marinade. You will need to chop the rosemary which will require a SHARP knife. It’s a very sturdy herb. Mince the garlic and then whisk together all of the ingredients.
Place all the tenderloin sections into a zip top bag and pour in the marinade. Let it marinate in the refrigerator for at least six hours, turning the bag about halfway through to make sure the sides are evenly coated. You will want to set it on the counter about an hour before cooking in order to bring it to room temperature.
Cooking the tenderloin is super simple. Go ahead and preheat the oven and prepare a baking sheet with parchment paper. You will definitely want to line your pan because the sugar in the marinade is a bear to scrub off. In a pan over medium-heat, sear your tenderloin for about a minute per side, until it’s a deep brown. Move the tenderloin pieces to the pan and finish in the oven, 12-15 minutes, until an instant-read thermometer reaches 135℉. Keep in mind that the smaller pieces may take less time. Remove them when they are done, and keep the larger pieces in until ready.
Don’t forget the most important step to juicy meat: Let it rest! Let the pork rest under tented aluminum foil for at least 10 minutes before slicing.
This thermometer is the BEST tool I have in my kitchen. I highly recommend investing in a good instant read thermometer; you won’t regret it!
They also make a budget option, the ThermoPop. I haven’t tried it, but it does have strong reviews.
Rosemary Balsamic Pork Tenderloin
Prepare the tenderloin.
Remove the silver skin. Start by using a sharp knife to lift it up and then grab it with a paper towel and pull to remove. It may take a few tries.
Once the silver skin is removed, cut each tenderloin into two halves or three sections (depending on the length of the tenderloins) of roughly the same size.
Prepare the marinade.
Remove the rosemary from it’s stems and finely chop. Mince the two cloves of garlic. Combine the rosemary, garlic, vinegar, brown sugar, salt, and pepper and then whisk in the olive oil.
Marinate the tenderloins.
Place all the tenderloin sections into a zip top bag and pour in the marinade. Let it marinate in the refrigerator for at least six hours, turning the bag about halfway through to make sure the sides are evenly coated.
You will want to set it on the counter about an hour before cooking in order to bring it to room temperature.
Preheat the oven to 450℉.
Cook the tenderloins.
Lightly coat a frying pan with olive oil and heat it for about five minutes over medium-high heat. Add the tenderloin sections and cook a minute per side or until a nice brown crust develops.
Move the pork to a baking sheet lined with parchment. Place in the oven and cook for 12-15 minutes, until a thermometer inserted in the center reaches 135℉. Keep in mind that the smaller pieces may cook faster.If you don’t have parchment paper, line the pan with aluminum foil and spray with cooking spray. The brown sugar in the marinade creates a sticky mess!
Let the meat rest.
As the tenderloins finish cooking, remove them to a plate and tent with aluminum foil. Allow the meat to rest for at least 10 minutes before slicing and serving.