Balsamic Roast Pork Tenderloin

By C Moose

Ingredients

• 4 1/2 lbs pork tenderloin, 2 packages with 2 tenderloins in each package
• 4 tbs balsamic vinegar
• 4 tbs EVOO
• 8 cloves garlic, cracked
• Steak seasoning blend, or coarse salt and black pepper
• 4 sprigs fresh rosemary leaves stripped and finely chopped
• 4 sprigs thyme leaves stripped and finely chopped

Preparation

Step 1

Preheat oven to 500ºF

Trim silver skin or connective tissue off tenderloins with a very thin knife.

Place tenderloins on a nonstick, rimmed cookie sheet. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with EVOO, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning, or coarse salt and black pepper, with rosemary and thyme and rub meat with blend. Roast in hot oven for 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.