Oven Baked Pork Tenderloin with a Beautiful Balsamic Marinade
Oven baked pork tenderloin with balsamic herb marinade, garlic inserts, and cast iron sear.
Servings: 4
Ingredients
- 1 to 1 1/2 pounds pork tenderloin
- 8 garlic cloves peeled; fresh or roasted
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried time
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for searing if needed
Instructions
- Preheat the oven to 400°F.
- Trim any excess fat or silver skin from the pork tenderloin.
- Use a small sharp knife to cut small slits all over the pork. Insert the garlic cloves directly into the openings. If any cloves are especially large, halve them first so they fit more easily. (Note: If you prefer a softer, sweeter garlic flavor, roast the garlic first. See How to roast garlic section in Recipe Notes for steps.)
- In a bowl, whisk together the balsamic vinegar, olive oil, parsley, rosemary, thyme, sage, sea salt, and black pepper.
- Place the pork in a shallow dish and pour the marinade over the top. Coat the meat well and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- Heat a cast iron or other oven-safe skillet over medium-high heat with a little olive oil.
- Remove the pork from the marinade and sear it in the skillet for 1 to 2 minutes per side, until browned all over and nicely caramelized.
- Pour any remaining marinade over the pork before placing the skillet in the oven.
- Roast for about 15 to 20 minutes, or until the internal temperature reaches 145°F at the thickest part.
- Remove from the oven and let the pork rest for 5 to 10 minutes before slicing.
Notes
Optional vegetable add-in:
If you want to make this oven baked pork tenderloin a one-pan meal, add a quick-cooking vegetable like zucchini to the skillet and stir into the marinade after the pork has baked for 5 to 10 minutes. The exact timing depends on the vegetable and how fast it cooks at 400°F. Zucchini works especially well because it softens quickly without needing a long roast.
How to roast garlic:
- Heat the oven to 400°F.
- Slice the top off one head of garlic to expose the cloves.
- Drizzle with olive oil and wrap it in foil.
- Roast for 35 to 45 minutes, until soft and golden.
- Cool slightly, then squeeze the roasted garlic from the skins.
- You can tuck roasted garlic into the pork slits, spread it over the sliced pork, or serve it alongside the finished roast.