Juicy Pork Tenderloin with Honey Balsamic Sauce

🥣 Marinate (the day before)

1/ Pat the pork tenderloin dry with paper towels, then season all over with salt and pepper.

2/ In a large zip-top bag or a deep dish, combine:

• • Olive oil
  • Balsamic vinegar
  • Honey
  • Garlic
  • Rosemary

3/ Add the pork tenderloin and coat well with the marinade. Remove excess air, seal tightly, and refrigerate overnight.

4/ About 1 hour before cooking, take the meat out of the fridge and bring it to room temperature.

🥣 Cooking (Rôti = Oven Roast)

5/ Preheat the oven to 170 °C (fan-assisted).

6/ Heat a little olive oil in a frying pan and sear the pork on all sides over medium–high heat until browned (about 1–2 minutes per side).

7/ Transfer the pork to an ovenproof dish or cocotte and drizzle with a little of the remaining marinade.

8/ Roast in the oven for 12–14 minutes, until the internal temperature reaches 63–65 °C (145–150 °F).

9/ Remove from the oven, cover loosely with foil, and let rest for 5–10 minutes. This allows the juices to settle and keeps the meat tender.

🥣 Sauce (French-style glaze)

10/ In the same skillet, add the remaining marinade and cooking juices. If desired, add 1 tablespoon of white wine.

11/ Simmer gently over medium heat until slightly reduced and glossy.

12/ Stir in about 10 g (2 teaspoons) of butter to emulsify the sauce.

13/ Taste and adjust with salt and pepper if needed.