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Rosemary Garlic Pork Tenderloin


  • 1 Pork Tenderloin (about 1 lb)
  • 2 cloves of garlic
  • 3 sprigs of fresh rosemary
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • one bunch asparagus
  • handful cherry tomatoes
  • 1 small sweet potato
  • 1 tbsp coconut oil
  • salt + pepper to taste


Preheat oven to 400 degrees F. Mince rosemary and garlic. Combine in a small bowl with sea salt and cracked black pepper. Rub mixture all over tenderloin. Put tenderloin into bowl used to mix the rosemary and garlic and pour balsamic vinegar and olive oil over tenderloin. Let sit for a few moments and soak up the juices. Grease a glass baking dish. Place the tenderloin in the dish and place in oven for 25-30 minutes. Chop your sweet potato into 1/2" cubes and place in a skillet over medium-high heat and coconut oil. Cook until potatoes are easy to break in half with spoon and slightly crispy. Boil the asparagus in water and a dash of salt, when it reaches a rapid boil toss the tomatoes in. Only leave them in there for a about 30 seconds. Drain asparagus and tomatoes. Put directly into ice bath to blanch. Set aside. Remove tenderloin from oven. Let rest for 15 minutes. Transfer to cutting board and slice. Put the asparagus and tomatoes in the baking dish the pork was in and coat them in the balsamic vinegar left from the pork. Plate your dish and enjoy!

Earlier Event: March 16
Later Event: March 17