Roasted Pork Tenderloin Glazed with Pomegranate Balsamic Vinegar
Pair with a roasted squash or asparagus for an easy-to-prepare dinner. Delicious and elegant enough for company or to serve at the holidays.
1 ½ pounds pork tenderloin
3 cloves garlic, finely minced
½ teaspoon Seasonello sea salt
½ teaspoon freshly ground course black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
¼ cup pomegranate seeds, optional
Preheat oven to 350°F. Lightly oil a 9 x 13” baking dish with olive oil.
In a small bowl, mix together the garlic, salt, pepper, oregano, basil, and thyme, and set aside.
Dry the tenderloin well and rub with olive oil
Rub the seasoning mix into the pork tenderloin and place in the oiled baking dish.
Roast the pork for 50 minutes, or until thermometer registers 160 degrees.
Pour balsamic vinegar over the roast continue to Roast for 5 minutes.
Remove the roast from the pan and tent with foil.
Return the baking dish to the oven for an additional 10 minutes to reduce the vinegar.
Slice the tenderloin into ¼” thick slices and spoon the reduced vinegar over the slices.
Add pomegranate seeds around the roast, if using
Try this recipe with our Fig, Espresso, or Blueberry Balsamic Vinegar and grill the tenderloin instead of roasting. Just brush the pomegranate vinegar on the tenderloin during the last half of grilling.