Roasted Pork Tenderloin

Course Main Course


  • 2 tbsp FRENCH PANTRY Apple White Balsamic Vinegar
  • 1 tbsp FRENCH PANTRY Rosemary Olive Oil
  • 1 tbsp molasses
  • 1 tbsp sugar or maple syrup
  • 2 garlic cloves
  • 1 tsp fresh sage
  • 1 tsp fresh thyme
  • 1 tsp FRENCH PANTRY Sel Gris Sea Salt
  • 1/4 tsp freshly ground black pepper
  • 1-2 lb. pork tenderloin, trimmed of excess fat


  • Use the Eco Chop with the small spatula attached to mince the garlic cloves, sage and thyme. Add remaining ingredients to the Eco Chop, except pork, and pull a few times. Place pork loin in Medium Be Save Container (or other container/plastic zipper bag). Seal and place in refrigerator to marinate between 20 minutes to overnight.
  • After marinating, remove tenderloin and allow marinade to drop off into container. Bring to room temperature.
  • Preheat oven to 425°F. Place tenderloin on Deep Flexiflat (on a Perforated Baking Sheet).
  • Reserve marinade and set aside. Roast tenderloin in oven until well browned and cooked to desired doneness, about 17-20 minutes for medium rare, 20-25 minutes for medium (time depends on size and thickness of your tenderloin). Remove from heat and let rest for 10 minutes to allow juices to be reabsorbed and temperature to reach 160°F.
  • While tenderloin rests, pour reserved marinade into a small saucepan and place on stove over medium-high heat. Bring to a gentle boil and cook for 1 minute until slightly thickened, swirling the pan. Immediately remove from heat and set aside. (The marinade is completely safe to eat once boiled.)
  • To serve, thinly slice the tenderloin at an angle across the grain. Pour cooked marinade over the top and serve.