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This zesty marinade comes together in a pinch with our delicious Blackberry Ginger Dark Balsamic Vinegar! Plus, you can boil leftover marinade for a delicious sauce to drizzle over a side of potatoes or vegetables!
Rated 3.3 stars by 16 users
Main
4
10 minutes
30 minutes
1 Medium pork tenderloin
¼ Cup Blackberry Ginger Balsamic
2 Tbsp. Honey
2 Garlic cloves, minced
2 Tsp. Chopped rosemary
½ Tsp. Salt
1 Tsp. Pepper
In a small bowl, mix together all marinade ingredients.
In a glass bowl place the tenderloin and drizzle with all the marinade. Move the tenderloin around to ensure it has all been coated with marinade. Cover and refrigerate for 1-4 hours.
Line a lidded ceramic baking dish with parchment paper. Remove the pork from the bowl and place on the parchment paper. Reserve marinade for later.
Lid the baking dish and bake in an oven preheated to 425F for 25 minutes, or until the centre is slightly pink and the internal temperature reads 145F. Let the meat rest in the dish for 10 minutes before cutting and serving.
While the meat is resting, pour reserved marinade into a saucepan and bring to a boil. Turn it down to simmer for 10 minutes. Serve with tenderloin, potatoes, and vegetables.
Any of our dark balsamic vinegars are superb in this recipe! For a rich, fruitier flavour, try our Pomegranate Dark Balsamic Vinegar or the Black Cherry Dark Balsamic Vinegar.
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