Balsamic Pork Tenderloin with Rosemary

From Revival Butchers, Greenville, SC

bronilileeThis flavorful recipe comes from Revival Butchers in Greenville, SC, where craft butchery meets Southern tradition. Their balsamic pork tenderloin with rosemary highlights the quality of their cuts, elevated with a touch of Bonini's 12-Year Balsamic for depth and balance.

Ingredients:

  • 1 pork tenderloin
  • ⅓ cup Bonini Affinato 12-Year Balsamic Vinegar
  • 2 tablespoons extra virgin olive oil (Piro recommended)
  • 1 tablespoon honey
  • 2 tablespoons fresh rosemary, finely chopped
  • Salt and freshly ground black pepper

Instructions:

  1. Prepare the Marinade
    In a small bowl, whisk together the balsamic vinegar, olive oil, honey, rosemary, salt, and pepper.

  2. Marinate
    Place the pork tenderloin in a shallow dish or zip-top bag. Pour the marinade over the meat, making sure it’s evenly coated. Marinate in the refrigerator for 1 hour.

  3. Sear
    Preheat a skillet over medium-high heat. Remove the pork from the marinade (reserving the excess) and sear on all sides until browned, about 2–3 minutes per side.

  4. Roast
    Transfer the seared pork to a roasting pan. Pour the reserved marinade over the top.
    Roast in a preheated oven at 400°F (200°C) for 1 hour, or until the internal temperature reaches 145°F (63°C).

  5. Rest and Serve
    Let the pork rest for 5–10 minutes before slicing. Spoon pan juices over each slice before serving.
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