Balsamic Rosemary Pork Tenderloin

Apple Cake

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6 Reviews

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Katie on 1.12.2011

I really loved this recipe.

I didn’t use the rosemary because I forgot to buy some, but the tenderloin was fantastic anyway! The flavor was wonderful.

I am a little on the paranoid side and didn’t want to use the marinade that had been with the raw pork for the reduction sauce, so I made extra marinade for that purpose.

Can’t wait to make this again.

Delight on 7.28.2010

Simple and delicious! I accidentally overdid it with the fresh ginger, but it worked out perfectly because we love that flavor. I cooked the tenderloin using MissAmy’s method and it was perfection. I will definitely by using this recipe to impress my friends and family!

jenspeaks on 7.22.2010

We had this for dinner last night, using a 3lb pork loin roast. I didn’t have fresh ginger, so I used dried ground instead and it worked just fine.

Unfortunately, my husband, who is the stay at home parent to our two kids, poured the entire bag into the roasting pan along with the roast, so we didn’t have the lovely sauce to accompany. I tried to cobble it together after the fact on the stovetop, but I don’t think it quite worked as well – the flavors didn’t get a chance to meld together all day.

However, this was absolutely delicious, and very easy to put together, and we will definitely be making this again. Thanks for sharing the recipe.

westcoastswedishgirl on 6.6.2010

Made the reduction tonight. It was for a pork tenderloin, but I already had a rub (of sorts) on the loin when I came across this recipe, so I just did the sauce, and it was a huge hit! Since I made this at the last moment, I didn’t have time to let the rosemary hang out in the liquid, so I took the leaves off the sprig and pounded the rosemary leaves in my mortar and pestle and left them in the reduction – it worked great. Wonderful tasting, I’ve got the rest in the fridge, to pour over a pork sandwich tomorrow. Thanks!

meaganmusing on 5.21.2010

I thought this was a great marinade. I didn’t have any rosemary and it was still good, even without it. I will use it next time though. It was sweet, but not too sweet.

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