The extra marinade keeps up to three weeks in the refrigerator and is delicious used with chicken, lamb or beef, too.
Recipe information
Yield
Serves 4
Ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons cider vinegar
2 tablespoons honey
3 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon Dijon mustard
1 14- to 16-ounce pork tenderloin
Preparation
Step 1
Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour half of marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate pork overnight, turning occasionally.
Step 2
Preheat oven to 375°F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted into center registers 150°F, about 25 minutes. Slice pork thinly.
