Rosemary-Balsamic Pork Tenderloin.

I can not say enough good things about this recipe. My family absolutely LOVES it. The flavors are perfect and it makes an excellent Sunday Dinner. Perfect to impress any dinner guests!

I got this recipe from Our Best Bites cookbook. Click on the link to check out their food blog. I absolutely LOVE their site.

Rosemary-Balsamic Pork Tenderloin:

4-5 Cloves garlic, finale minced
1 tsp Crushed Rosemary
1 tsp Kosher salt
1/4 tsp Black Pepper
1 1/2 tsp Balsamic Vinegar
2 tsp Olive Oil

1. Combine garlic, rosemary, salt, and pepper. Massage the seasonings all over the pork loin.

2. Whisk together the Balsamic Vinegar and Olive Oil.

3. Place the seasoned pork loin in a zip-top bag and add the oil and vinegar combination. Seal the bag and refrigerate for 4-10 hours. Cook according to Instructions.

Preheat Oven 400 degrees F. Place loin in a foil-lined baking dish. put in oven and bake until the internal temperature of the loin is 160 degrees F. Approximately 20-25 minutes.

* I always marinate this the night before, it comes out perfect all the time.

I also pair this dish with this side. Also from Our Best Bites. Below is the recipe.

Garlic-Rosemary Roasted Fingerling Potatoes

Garlic-Rosemary Roasted Fingerling Potatoes
1 1/2 lb. fingerling (or other very small potatoes), washed; try and pick the potatoes that are as bite-sized as possible
2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)
About 5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Kosher salt
Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture.
Now...this is where the beauty of this recipe comes in. You can either do all of this ahead of time and then refrigerate the potatoes until you're ready to finish them off or you can do it all at once. Either way, you're not going to spend more than 30 minutes making these beauties and they're so elegant that you could seriously serve them at the fanciest dinner party. So...if you're making these right now, preheat your oven to 425 and line a baking sheet with aluminum foil. If you're saving them (for up to 6 hours), line the baking sheet and spread the potatoes out evenly and then cover them with plastic wrap and refrigerate them until you're ready to bake them.
When you're ready to bake these guys, sprinkle with Kosher salt. Bake for 10-15 minutes or until the skins are browning and sizzling. For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.

*I hope you all enjoy it as much as we do! For a vegetable you can add asparagus!

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