Pork tenderloin is a good cut of meat that can be cooked in a variety of ways. You can smoke it, barbecue it and roast it with different flavors. Since my rosemary is growing wild in its pot outside, I decided to stuff the pork loin with some fresh garlic and rosemary and base it with a balsamic honey glaze near the end of the cooking process. I paired the pork with mashed potatoes and steamed broccoli and broccoli and cheese rice with extra streamed broccoli during the week. It also makes a wonderful sandwich with lettuce and sliced tomato. Depending on the size of the loin, it can be plenty, so I highly recommend cutting and freezing a few servings in clearly-labeled freezer bags to make the most of your work. Once cooked, it’s easy to defrost and pair it with a new side and vegetable in a couple weeks when a quick meal is needed. Check out the recipe below and enjoy!
Cook time: 1 hour 15 minutes
1 pork loin (1.5 -2 lbs.)
6 cloves of garlic
2 sprigs of fresh rosemary
1/2 tbsp. sea salt
1 1/2 tbsp. onion powder
1 1/2 tbsp. garlic powder
1 tbsp. coarse black pepper
1 tsp. cayenne
1 cup diced yellow onion
1/2 cup water
1/4 cup balsamic vinegar
2 tbsp. local honey
1 tsp. coarse black pepper
1. Preheat oven to 350 degrees.
2. Cut about four, finger-length slits in the top of your loin and add to a roasting pan or oven safe dish.
3. Smash and peel garlic cloves and rinse rosemary. Shove garlic and rosemary pieces into the slits until filled.
4. Peel and dice onion and add with the water to he roasting pan. Season loin along the top for a nice crust.
5. Cover with foil and cook for an hour.
6. Combine balsamic vinegar and honey on a small dish until honey is dissolved, add pepper and mix with a fork. Pour over loin then let cook for another 10 minutes.
7. Remove from oven. Internal temperature should read between 140-145 degrees. If you don’t have a thermometer, let rest for 10 minutes before cutting and making sure the loin is not running pink.
8. Serve with sides of choice and enjoy!