Balsamic Rosemary Pork Tenderloin

Balsamic Rosemary Pork Tenderloin (from
1/4 cup balsamic vinegar
·   2 Tbs soy sauce
·   2 Tbs olive oil
·   1 Tbs minced garlic
·   1 Tbs brown sugar
·   1 tsp of grated fresh ginger (or 1/2 tsp ground)
·   2 sprigs of fresh rosemary
·   2 (1 pound) pork tenderloins

In a plastic bag combine first 7 ingredients and stir to mix. Add pork tenderloins. Seal bag and place in refrigerator for at least 8 hours. I’m not going to lie. Sometimes I forget to marinade for the entire 8 hours. It’s not as good but if you can let the pork sit in the marinade for even an hour it’s worth it.
When ready, preheat oven to 450°. Place pork in oven safe baking dish leaving the marinade in the bag.
Place pork in oven and roast for 25 minutes or until it reaches 155° (I never use a thermometer, just wing it). Remove and cover with foil. Let rest for 10 minutes. Meat will be slightly pink and juicy.
While pork is resting, remove rosemary sprigs from marinade and discard. Pour marinade in saucepan and bring to boil. Boil 3 to 5 minutes or until the sauce is slightly reduced.
Slice pork and serve with sauce. So easy and very tasty.

Serve with sauteed spinach at the bottom, and couscous on the side. :)