pork in marsala

I love it when I have the chance to go ‘off piste’ with a recipe.  I just stick my head in the cupboard, and make do, with whatever.  This was one of the success stories during our February break, when I refused to do the original recipe route and head out to the supermarket!




1 (2-pound) pork tenderloin, trimmed
3 cloves garlic, finely minced
3 teaspoons finely minced fresh rosemary
¼ teaspoon black pepper
2 tablespoons honey
1 tablespoon balsamic vinegar

Marsala wine drizzled over!

red onions and leeks (any veg will do here) – to roast with the pork



1) Preheat oven to 350°F. Place pork on a roasting pan; set aside.

2) In a small bowl, combine garlic, rosemary, sugar, and pepper; rub over all sides of pork. Brush with the honey and vinegar mixture.

3) Roast 30 minutes; remove from oven and brush the surface of the pork once more with the honey and vinegar mixture. Return to oven; roast until internal temperature reaches 160°F, an additional 30 to 45 minutes. Remove from oven and let rest 10 minutes; slice and serve.



adapted from

Garlic and Bacon-Wrapped Pork Tenderloin recipe | Pork Tenderloin Recipes.

which I recreated successfully back in Brussels and can also recommend!






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