Ingredients:4 1/2 lb. pork tenderloins, 2 packages with 1 tenderloin in each package
4 Tbsp. Balsamic vinegar
4 Tbsp extra virgin olive oil
8 cloves garlic, cracked or chopped
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary, leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped (I used a teaspoon of dry)
Directions:
Preheat oven to 500 degrees
Trim silver skin or connective tissue off tenderloins
Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil)
Cut small slits into meat and disperse chunks of cracked garlic coves into meat.
Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat. Drizzle tenderloins with olive oil, just enough to coat. Combine steak seasoning blend or coarse salt and 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.
