Roasted Pork Tenderloin with Dark Chocolate Balsamic Marinade

INGREDIENTS

GRILLED SALMON AND ASPARAGUS IN WILD FERNLEAF DILL OLIVE OIL WITH LEMON CREAM SAUCE OVER PASTA

1 pound. pork tenderloin

INSTRUCTIONS

In a zip-top bag, place the olive oil, balsamic vinegar, rosemary, and pepper.

  • Place the pork tenderloin in the bag and toss in marinade. Place pork tenderloin in the refrigerator to marinate, from 30 minutes to overnight. Turn the bag occasionally.

  • Preheat oven to 375 degrees.

  • Heat an oven-proof skillet on the stove over medium-high heat. Remove the tenderloin from the bag and place it in the heated pan; discard the remaining marinade.

  • Sprinkle salt over the pork tenderloin and sear the pork for two minutes per side until nicely browned. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.

  • Remove from the oven and allow to rest for five minutes.. Slice into 1/2-inch rounds and serve.

Recipe, Entree, OLIVE OILSandy BurnENTREES, Dark Chocolate Balsamic Vinegar, Pork Tenderloin, Garlic Olive Oil