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Garlic and Rosemary Roasted Pork

Source of Recipe


Bon Appetit, October 1995






List of Ingredients



• 1/2 cup olive oil
  
• 1/4 cup balsamic vinegar
  
• 2 Tbsp cider vinegar
  
• 2 Tbsp honey
  
• 3 large cloves garlic, chopped
  
• 1 Tbsp chopped fresh rosemary (or 2 tsp dried)
  
• 1 Tbsp Dijon mustard
  
• One 14- to 16-ounce pork tenderloin
  






Instructions



1. In processor, blend olive oil, balsamic vinegar, cider vinegar, honey, garlic, rosemary and mustard until garlic and rosemary are finely chopped. Place pork in heavy plastic bag. Pour half of the marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate the pork overnight, turning occasionally.
   
   
2. Preheat oven to 375 degrees (F).
   
   
3. Drain pork; discard marinade. Place pork in a small roasting pan. Roast until meat thermometer inserted into center registers 150 degrees (F), about 25 minutes. Slice pork thinly.
   
   Serves 4