Ingredients:
1-1.5 lbs (450-680g) pork tenderloin
1/4 cup olive oil
1/4 cup soy sauce
2 tbsp balsamic vinegar
2 tbsp honey
3 cloves garlic, minced
1 tsp dried rosemary (or 2 tsp fresh rosemary, chopped)
1 tsp dried thyme(or 2 tsp fresh thyme, chopped)
1/2 tsp black pepper
1/2 tsp salt (or to taste)
Instructions:
1. Prepare the Marinade:
In a bowl, whisk together the olive oil, soy sauce, balsamic vinegar, honey, minced garlic, rosemary, thyme, black pepper, and salt until well combined.
2. Marinate the Pork:
Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it’s well coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
3. Preheat Oven:
If you’re roasting the pork, preheat your oven to 400°F (200°C).
4. Cook the Pork:
Remove the pork from the marinade and discard the marinade.
For oven roasting, place the pork tenderloin on a baking sheet or in a roasting pan. Roast for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
For grilling, preheat your grill to medium-high heat. Grill the pork tenderloin for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
5. Serve:
Slice the pork tenderloin into medallions and serve with your favorite side dishes.
