Balsamic Rosemary Pork Tenderloin Recipe – by Laura Vitale – Laura in the Kitchen Episode 116

Balsamic Rosemary Pork Tenderloin Recipe - by Laura Vitale - Laura in the Kitchen Episode 116

To get this complete recipe with instructions and measurements, check out my website:

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Twitter: @Lauraskitchen


  1. Dominika Pietrzak

    Hi, I just ate Pork tenderloin recipes by Chudy. Was gorgeous. Just search in Google "Pork tenderloin recipes by chudy". Cheers

  2. Thank you for this recipe. One of our favorites!

  3. I love looking at different recipes but does anyone else freaking notice how beautiful she is?

  4. Graham Smith


  5. Farah mirage

    Thanks Laura. You just inspired me to learn to cook. I always hated it, but you make it look fun. You are adorable! Endless thanks

  6. Javier Morales

    That's more like 4 or 5 Tablespoons of balsamicvinegar

  7. why do people microwave their veggies and potatoes lol

  8. Mirna Jimenez

    Can I use dry rosemary ??

  9. Looks great maybe remove some of that silver skin, thanks!

  10. Laura, I hope you get this message, I came home from work last night & my husband had cooked dinner. The best pork tenderloin EVER….. thank you ….. he followed your tutorial OMG…wow  I am going to sub to you now…..

  11. I made this for dinner tonight and it was ABSOLUTELY delicious!!!! 

  12. What does Extra virgin olive oil taste like?   They taste like olives.   hahahaha!!

  13. just tried this recipe, turned out amazing thanks!

  14. Olivia Friesen

    I loooove this recipe!! My husband's new favourite. I've made it for guests twice now and always get rave reviews. 🙂 

  15. If you don't want to microwave, you can boil them for 10 minutes, drain the water and cook the potatoes dry on the stove to dry them out, works great.

  16. Superseanbarry

    "bitter, pungent flavor." Bitter NO, pungent YES!

  17. Superseanbarry

    Down to Earth, great job! You are using me moms trick with sticking the garlic into the meat!I like microwaving the spuds, so they will be done when the loin is. I can skip the onions. I did subscribe!

  18. Take it out at 140 degrees. It will carryover to 145……Perfect!

  19. Debbie Holland

    Do you ever remove the heart of the garlic? I was told by a french chef that if you remove the part of the garlic that sprouts which is the very center. A very small part in the center that sprouts, that it would remove the bitter, pungent flavor.

  20. Radosvet Nikolov

    She overcooked it.

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