Time: 30 min.
Complexity: easily
Servings: 10

The secret to a delicious, juicy pork tenderloin with an herb crust is roasting it at a high temperature for just 20 minutes. This method ensures the pork remains tender on the inside with a wonderfully crispy crust on the outside.

Ingredients:

• 2 kg pork tenderloin (2 packages of two pieces each)
• 4 tablespoons balsamic vinegar
• 4 tbsp. extra virgin olive oil
• 8 crushed garlic cloves
• Meat spice mix or coarse salt and black pepper
• 4 sprigs fresh rosemary (tear off and finely chop the leaves)
• 4 sprigs fresh thyme (tear off and finely chop the leaves)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, balsamic vinegar, garlic, rosemary, thyme

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Preparation:

Step 1
• Preheat oven to 260C.
Step 2
• Using a sharp knife, remove the membrane and tendons from the meat.
Step 3
• Place the meat on a nonstick rimmed baking sheet. Drizzle the tenderloin with a few tablespoons of balsamic vinegar, massaging it into the meat. Drizzle the tenderloin pieces completely with olive oil. Make small slits in the meat and stuff them with garlic. Mix meat seasonings or coarse salt and pepper with rosemary and thyme and rub the meat with this mixture. Bake in a hot oven for 20 minutes.
Step 4
• Let the pork rest, transfer to a cutting board, slice and serve.

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