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Garlic Rosemary Balsamic Roasted Pork Tenderloin

Garlic Rosemary Balsamic Roasted Pork Tenderloin
Garlic Rosemary Balsamic Roasted Pork Tenderloin
This healthy recipe comes from NDSU Extension.


2 lb. boneless pork tenderloin

¼ c. olive oil

3 Tbsp. balsamic vinegar

10 garlic cloves, smashed

½ c. fresh rosemary leaves

¼ tsp. salt and ground pepper

2 lb. small red potatoes, washed and quartered


Preheat oven to 450 degrees. Grease a 9- by 13-inch pan with cooking spray; place pork loin in pan and set aside. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for two to three minutes or until thickened and the consistency of paste.

Spread three quarters of the rub on all sides of the meat. Place in oven and cook for 10 minutes. Turn half way through cooking for even browning. In the meantime, prepare the potatoes by combining them with the remaining rub. Remove pan from oven; reduce the heat to 350 degrees.  Place prepared potatoes around the tenderloin. Put back in the oven and continue to cook for 45 minutes or until cooked through and potatoes are tender. Pork is done cooking when internal temperature reaches 145 degrees. Remove from oven and let rest for 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.

Makes eight servings. Each serving has 290 calories, 11 g fat, 26 g protein, 21 g carbohydrate, 2 g fiber and 150 mg sodium.

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