This is a savory, crunchy blend of herbs and spices has both bright and earthy tones. Use it when broiling or pan frying. Excellent for both pork and chicken.
Rosemary Balsamic Pork Tenderloin:
1 package pork tenderloin (not pork loin, that is a different cut)
2-3 Tablespoons Balsamic Vinegar
3-4 Tablespoons SMSF Rosemary's Baby
1-2 Tablespoons Balsamic Glaze (this is for the drizzle at plating time)
Preheat oven or oven at 375 (Air fryer oven does not need preheating, just add 2 min to cooking time)
Cut the tenderloins into 2-3 inch sections and place into a bowl
Drizzle with balsamic vinegar and toss, coating all sides. Roll in SMSF Rosemary's Baby, coating on all sides. Meat should have a good amount of seasoning on it.