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Herb Roasted Pork Loin

  • Prep Time: 20 minutes
  • Cook Time: 25 - 30 minutes
  • Servings: 6 - 8 servings
  • Course: Main Dish

Have your family begging for seconds with this juicy Herb Roasted Pork Loin! Add fresh vegetables to make it a complete meal. Cover with foil to ensure your food stays moist and delicious as it seals in the roasted flavors.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Have your family begging for seconds with this juicy Herb Roasted Pork Loin! Seal in the roasted flavors by using a foil tent to ensure your food stays moist and delicious.

Ingredients

  • 1/2 cup balsamic vinegar
  • 1/3 cup olive oil, divided
  • ¼ cup honey
  • 1 tablespoon minced garlic (about 6 cloves)
  • 1 1/2 tablespoons minced fresh rosemary leaves
  • Coarse salt and pepper to taste
  • 2 pork tenderloins (about 1 pound each)
  • 6 cups sliced or cubed fresh vegetables of your choice*
  • 1 teaspoon ground paprika

Directions

Step 1

COMBINE balsamic vinegar, ¼ cup olive oil, honey, minced garlic, rosemary, salt and pepper in a gallon size slider-top plastic storage bag; gently squeeze bag to blend ingredients. Place bag in a rectangular dish and add pork tenderloins to bag. Close bag and turn to coat the pork.

Step 2

REFRIGERATE pork at least 2 hours to marinade.

Step 3

ABOUT 15 minutes before removing pork from refrigerator, PREHEAT the oven to 400°F. **LINE a large baking pan, at least 15x10x1-inches, with Reynolds Wrap® Aluminum Foil; set pan aside.


Step 4

TOSS vegetables with the remaining olive oil, salt and pepper in a large bowl until vegetables are well coated. ARRANGE vegetables evenly in the pan, spacing the vegetables so heat can circulate between them.


Step 5

Bake 20 mins. Carefully remove pan from oven. Push vegetables to sides of pan.


Step 6

REMOVE the tenderloins from the marinade, draining as much marinade as possible, and place tenderloins in center of vegetables in pan. SPRINKLE pork with paprika. ARRANGE vegetables evenly around pork tenderloins. If desired, lightly brush additional marinade on pork and vegetables. Discard unused marinade.


Step 7

RETURN pans to oven; BAKE 25 to 30 minutes until meat thermometer in center of both tenderloins reads 145°F. Cook longer if you prefer no pink color in center of the pork roasts. Cover meat with a clean sheet of foil and let rest for 10 minutes before serving.


TIPS

*Use a variety of fresh vegetables, just slice or cube them thinly so they cook evenly.We used 2 cups halved brussels sprouts, 1 cup thinly sliced carrots, 1 sliced medium yellow squash, ½ cubed medium yellow bell pepper, ½ thinly sliced red onion.

** You can use 18-inch Reynolds Wrap® Aluminum Foil OR you can easily make a wide sheet of foil using 12-inch Reynolds Wrap.Tear off two sheets of foil that are each at least two inches longer than your an.Lay both sheets on a clean surface, with one sheet on top of the other.Seal the two sheets together by making four to five ½-inch folds down the length of one side of the foil.Open the unfolded side of foil and use the side sheet to line your pan.Crimp the foil around all four sides or the pan.

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