It’s full on fall in our house. We’re in the critical time period between Thanksgiving and the first day of winter, where the fall days are fleeting. I’ve been taking time (between thesis writing and dealing with home emergencies) to indulge in all things fall.
My favourite fall things have to do with food…of course. I love fall squashes, harvesting and preserving herbs, and cooking and baking with the best flavours of fall! You know it’s fall in our house when the oven is on non-stop.
This recipe for rosemary balsamic pork tenderloin is a variation on pork tenderloin that we often have in our home. The recipe starts with a pan sear (use a grill pan if you’re still nostalgic for summer days and the BBQ) and finish the cooking process in the oven. This method is super simple and creates a perfectly cooked final product.
The marinade for this rosemary balsamic pork tenderloin uses rosemary infused extra virgin olive oil and cranberry pear balsamic vinegar from OLiV Tasting Room. The olive oil adds a lot of flavour without the texture of having added dried rosemary and the cranberry pear balsamic vinegar adds some sweetness and compliments the pork really well.
- 2 Tbsp OLiV Rosemary Extra Virgin Olive Oil
- 1 Tbsp OLiV Cranberry Pear Balsamic Vinegar
- 1/4 Tsp garlic powder
- Pinch of Kosher salt
- Pinch of cracked black pepper
- Pork tenderloin*
- Prepare the marinade by adding all ingredients together, except pork tenderloin, to a heavy zip-top bag or shallow dish and mix well.
- Add pork tenderloin and ensure it's coated well. Allow pork to marinate for at least 30 minutes.
- When you are ready to cook, pre-heat your oven to 350F and heat a cast iron grill pan over medium heat. Add pork tenderloin to hot grill pan and sear on all sides (2-3 minutes per side).
- Once seared, transfer the pork in the grill pan to the pre-heated oven and allow to cook for 20 minutes, or until the pork reaches an internal temperature of 160F/71C.
- Remove from oven and allow to rest for 5 minutes, slice into pieces, and serve with your favourite fall vegetables.
- * You may want to cut your pork tenderloin in two pieces that are similar in thickness across so that the halves cook more evenly.
If you happen to be in Winnipeg, the OLiV Tasting Room has recently moved to 1857 Unit C Grant Avenue and they are having a grand opening weekend from Friday October 28th to Sunday October 30th. Make to sure to pop by to try out some samples and see the new store! Follow @OLiVWinnipeg on Facebook, Instagram & Twitter for more information on their grand opening.
Disclaimer: I was provided product from OLiV Tasting Room in Winnipeg to develop this recipe and share information about their opening weekend. All thoughts and opinions are my own.