1.5 - 2 lb pork tenderloin
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
4 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
2 sprigs fresh rosemary leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees.
On the back of the tenderloin will be a thin white layer called the silver skin. With a thin, sharp knife you want to remove this. Next cover a baking sheet in tinfoil and place the pork tenderloin on it. Drizzle the balsamic vinegar over the meat and use your fingers to massage it in. After you have cracked the garlic cloves with the side of a knife, cut little slits in the side of the meat and stick a garlic clove inside. Drizzle the meat with olive oil. In a small bowl, combine the grill seasoning, rosemary and thyme, mix well and then sprinkle the entire mixture over the pork tenderloin. Place in oven and roast for 20 minutes. Remove the meat from the oven and let rest for 5-10 minutes. Then slice into medallions and serve.
