The main secret of the magnificent juicy pork tenderloin with a crust of herbs, is roasting at high temperature for the whole only 20 minutes This method allows the pork to remain tender inside. with a gorgeous crisp on the outside. Share with friends: 
Time: 30 min Difficulty: easy Portions: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 kg pork tenderloin (2 packs of two pieces each)
- 4 tbsp. l balsamic vinegar
- 4 tbsp. l extra virgin olive oil
- 8 crushed cloves of garlic
- A mixture of spices for meat or coarse salt and black pepper
- 4 sprigs of fresh rosemary (chop and chop well leaves)
- 4 sprigs of fresh thyme (chop and chop well leaves)
Recipes with similar ingredients: pork, balsamic vinegar, garlic, rosemary, thyme
Recipe preparation:
- Preheat the oven to 260C.
- Remove the sheath and tendons from the meat with a sharp knife.
- Put the meat on a non-stick baking tray. Pour tenderloin with a few tablespoons of balsamic vinegar, rubbing it into the meat. Sprinkle olive slices completely oil. Make small cuts on the meat and stuff them garlic. Combine the meat spices or coarse salt and pepper with rosemary and thyme and grate the meat with this mixture. Bake in hot oven for 20 minutes.
- Give the pork a rest, put it on a cutting board, cut into slices and serve.
