Chocolate Balsamic Pork Tenderloin

Photo: PressedOlive

Marinade of Chocolate Balsamic Vinegar gives pork tenderloin a brown crust with flavors that are sure to impress your dinner guests.

Yield: 4 servings ( Serving Size: 3 oz )
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  • 1 pound(s) pork tenderloin
  • 1/4 cup(s) Pressed Olive Garlic Olive Oil
  • 1/2 cup(s) Pressed Olive Chocolate Balsamic Vinegar
  • 1 tablespoon(s) fresh rosemary finely chopped
  • 1 teaspoon(s) black pepper course grind
  • 1/2 teaspoon(s) salt


  1. In a zip-top bag, place the olive oil, balsamic vinegar, rosemary, salt and pepper. Squeeze the bag to mix. Place the pork tenderloin in the bag and place in the refrigerator to marinade, at least 30 minutes or all day. Turn bag occasionally.

  2. Preheat oven to 375 degrees.

  3. Remove pork tenderloin from marinade and discard remaining marinade. Sprinkle pork with salt.

  4. Using an oven-proof skillet on the stove over medium high heat, braise the pork 2 minutes per side, until brown. Discard the remaining marinade.

  5. Place the skillet into the oven and roast the pork for+-----------------------------------------------------------

  6. 15-20 minutes or until pork reaches an internal temperature of 150 degrees.

  7. Remove from the oven and allow to rest for 5 minutes before slicing into 1/2 inch thick slices.
January 2013

This recipe is a personal recipe added by PressedOlive and has not been tested or endorsed by MyRecipes.

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