“Classics that make cents”

Ingredients Nutrition

  • 1 12 lbs pork tenderloin, trimmed
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, divided
  • 2 large garlic cloves, finely chopped, divided
  • 2 tablespoons olive oil, divided
  • 14 cup balsamic vinegar
  • 1 lb red potatoes (cut into 1/2-inch wedges)


  1. Preheat over to 400°F.
  2. Season pork with salt and pepper to taste.
  3. Rub pork evenly with half the rosemary and half the garlic.
  4. Heat 1 tablespoon of the oli in a large skillet over medium-high heat.
  5. Add pork; cook 10 minutes, turning to brown all sides.
  6. Remove skillet from heat.
  7. Transfer pork to a 15x10 inch jellyroll pan or broiler pan.
  8. Set aside.
  9. Return skillet to medium-low heat.
  10. Add vinegar; scrape pan bottom to loosen any browned bits.
  11. Remove skillet from heat; stir in remaining oil, rosemary and garlic.
  12. Add potatoes; toss to coat.
  13. Spoon potatoes around pork; pour vinegar mixture over pork.
  14. Roast 15 to 20 minutes or until an instant-read thermometer inserted into the pork registers 155F and potatoes are tender.
  15. Remove from oven and let stand 5 minutes.
  16. Thinly slice pork and serve with potatoes.

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