2larger sized fresh pork tenderloins- about 1.5 lbs. each. Choose two about the same size so that they cook equally.
¼cupred wine vinegar
1 ½tsp.fresh rosemarychopped
¼tsp.red pepper flakes
1Tbsp.chopped fresh rosemary leaves
In a bowl mix all the marinade ingredients together. Pour the marinade over the pork tenderloins in a Ziploc bag. Pro Tip: instead of chopping or mincing the garlic just crush the cloves so they release their oil into the marinade. This prevents pieces from sticking to the pork and possibly burning in the oven.
Keep in the fridge for 8 hours up to 24 hours.
Glaze & Baking
Preheat the oven to 375°. Prepare a rimmed baking sheet by lining it with parchment paper or foil, spray with non-stick spray.
Pull the pork tenderloin out of the marinade and pat dry. Discard the marinade
Place the marinated pork tenderloins on the baking sheet.Pro Tip: The tenderloin may have one very skinny end, tuck that under the tenderloin so it doesn't over cook.
In a bowl combine all the glaze ingredients together, except the rosemary. Pour on the tenderloins, then sprinkle on the rosemary.
Bake for 30 minutes until the internal temp is 145°, do not overbake!
Remove from the oven and let meat rest for 5-10 minutes, then slice into ½-1 inch pieces.
Serve 2-3 slices per person.
This Pork Tenderloin goes great with mashed potatoes and roasted veggies! (see notes for recipe links)
Pork Loin - A pork loin is not the same thing as a pork tenderloin and will have different baking instructions. A tenderloin is a smaller and more tender cut of pork. For a pork loin pop over to this Rosemary Pork Loin recipe.Excellent Side Dishes: