Balsamic Rosemary Pork Tenderloin
1 pork tenderloin, cut into 8 pieces
3 tbs rosemary (I used dry but if I had fresh it would be so much better)
4 garlic cloves, smashed and diced
4 tbs Fustini's lemon olive oil or normal olive oil and squeeze 1/2 a lemon
4 tbs Fustini's Espresso bean balsamic vinegar or balsamic vinegar
1 tsp salt
1 tsp black pepper
In a gallon sized baggie place all the ingredients. Put the zipped baggie into the refrigerator for 3 hours up to all day to soak in the flavors. I like to prep it the night before and then when I get home from work put it in the oven. Makes it a fast easy home cooked meal!
Use a glass dish or something with sides you can put in the oven. Place foil in the dish and lift the sides of the foil up so the juices won't leak out. put the tenderloin and all juices in the foil. I like to split the items in half so that I can fit it all in the foil. Fold up the foil so it's like a ball of foil with everything inside. Try and leave a little air pocket inside the foil.
Place in the oven for 1 hour. Take out. Open the foil but leave it in the pan. Bake for another 15 minutes. Take out and serve immediately.
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