Herb Crusted Tenderloin Roast

Not only does the house smell fragrant from the rosemary, the pork really benefits from this simple rub.


  • 1 package boneless pork tenderloin, about 2 1/2 pounds
  • rosemary sprigs
  • 1⁄4 cup olive oil
  • 1 tablespoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sea salt


  • Preheat oven to 300°F.
  • Meanwhile, pluck rosemary from stems and mince. Combine rosemary, olive oil, garlic, pepper, vinegar and salt. Rub seasoning mixture over pork. Roast for about 25 minutes, until internal temperature reaches 140°F to 145°F.
  • Remove from oven, cover loosely with foil, let rest for 10 minutes. Pour any juices over the meat.