Garlic Rosemary Pork Tenderloin

My wonderful step mom gave me this recipe a few years back and I LOVE IT!

2 each 2-3 pounds of Pork Tenderloin, Trimmed
3/4 cup mild Olive Oil
1/4 cup Apple Cider Vinegar*
2 Tbsp fresh chopped Rosemary
1 Tbsp Kosher Salt
1 1/2 tsp fresh ground black pepper
3 cloves garlic, minced

* I have substituted with white wine vinegar and it turned out great!


Assemble Marinade. Place trimmed pork tenderloins in a gallon zip-lock bag. Pour marinade over the pork and seal. Place in refrigerator for 1-2 hrs.  About 30 minutes before you are ready to preheat the oven, take the pork out of the refrigerator to get to room temperature. Preheat the oven to about 400* F. (Grilling is another wonderful option) Place the probe of the meat thermometer in the thickest section of the meat. Cook the meat until the internal temperature reaches 160* F (Medium) or 170 *F (well done). Note: the meat will continue to increase in temperature a few degrees while it is resting so if you want the meat a true medium take out a couple degrees before 160*F. Let the meat rest for about 15 minutes before cutting. 



Sweet Chili Glaze

2 tsp Olive Oil
2 tsp chili powder
1/2 tsp toasted ground cumin
1/4 Cup of frozen pineapple juice concentrate, thawed*

In a small plan heat oil, chili powder and cumin over medium heat. When the mixture starts to sizzle and spices become fragrant, add the juice concentrate. Reduce heat and simmer until the mixture reduces to about 2 tablespoons. Allow to cool slightly and pour over the tenderloin!!! :)


* I have substituted orange juice concentrate and it is delicious!