Favorite Rosemary Pork Tenderloin


You know THE recipe that you just automatically associate with family dinners?  The one you always request when you go home to see mom and dad?  Well, this is mine! 

My brothers and I have referred to it for years as “Dad’s Pork Tenderloin” and now my kids refer to it as “Papa’s Pork Tenderloin”.  And, it’s what we eat almost anytime we’re all together.  Making this recipe sparks so many memories, so when I mentioned the other day that I put off learning about the health effects of grilled foods, it was partly because I was afraid I would learn that we really didn’t need to be eating Dad’s Pork Tenderloin anymore. But what I learned is that the key ingredients like rosemary and the balsamic vinegar – aside from adding amazing fragrance and flavor - are also protecting against certain cancer causing agents.  

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The original recipe (insert photo) came from the cookbook of a retired baseball player “Boog” Powell, and you can see just how many times it’s been used when you check out the splattered page. My recipe below is a modified version of the original that limits cooking time on the grill by finishing the pork off in the oven (another trick I learned to minimize risk), and also cuts down on the sodium and added sugars.  

I say let the pork tenderloin marinade for at least an hour - though Dad would probably say give it a few hours!  Whatever your soaking time, I hope you enjoy Dad’s Pork Tenderloin as much as we do!


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Favorite Rosemary Pork Tenderloin


  • 6 tablespoons low-sodium soy sauce or tamari
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar or maple syrup
  • 1 to 1 1/2 tablespoon fresh rosemary, chopped
  • 2 tsp fresh ginger or ginger paste (or 1/2 teaspoon dried ground ginger)
  • 1/2 teaspoon dry mustard
  • 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 1 (1 1/2 lbs) pork tenderloin 


  1. Combine all ingredients in a bowl; whisk to combine.  Place tenderloin in a shallow dish or ziplock bag.  Pour marinade over pork, tossing to coat.  Marinate at least 1 hour in refrigerator, turning once.
  2. Preheat grill and preheat oven to 375 degrees.  Remove tenderloin from marinade, reserving marinade, and place on hot grill.  Cook tenderloin, covered, 10-12 minutes, turning once during cooking process until lightly browned on outside.
  3. Place reserved marinate in a small saucepan or microwave-safe glass measuring cup.  Bring to a boil or at least one minute.
  4. Remove partially cooked tenderloin from grill; place on a roasting pan or in a shallow baking dish.  Spoon 2 tablespoons of marinade over top of pork.  Bake 20 minutes or until a thermometer inserted into the thickest portion of the tenderloin registers 140 degrees.  Remove from oven.  Let pork stand 10 minutes before slicing.
  5. If desired, drizzle 1/2 to 1 tablespoon of remaining boiled marinade over each serving.