Pork Tenderloin


For the Meat: Be sure to use pork tenderloin, not pork loin. For Marinade: Balamic, Dijon, maple, and rosemary create the most delicious, savory marinade for the pork. 

Ingredients Needed

In a small bowl, whisk together the vinegar, garlic, rosemary, salt, pepper, mustard, maple syrup, and oil until well combined.


Place the meat into a large storage bag and pour the marinade over the meat. Seal and toss to coat in the marinade.  Refrigerate for at least 2 hours or up to 24 hours.


When ready to cook, remove the pork from the marinade and place it onto a foil-lined sheet pan. Discard the marinade.


Bake at 450 degrees F for 20-25 minutes, or until the internal temperature of the tenderloin is between 140-145 degrees F.


Remove the meat from the oven and allow to rest for 10 minutes. Slice into 1/2 inch slices and serve.