* 1.5 - 2 lb pork tenderloin
* 2 tbsp balsamic vinegar
* 2 tbsp extra-virgin olive oil
* 4 cloves garlic, cracked
* Salt and pepper
* 2 sprigs fresh rosemary leaves stripped and finely chopped (you can also use dry)
* 2 sprigs fresh thyme, leaves stripped and finely chopped (you can also use dry)
Directions
Preheat oven to 500 degrees.
On the back of the tenderloin will be a thin white layer called the silver skin -remove with a sharp knife. Cover a baking sheet in tinfoil and place the pork tenderloin on it (I spray tinfoil so the balsamic doesn't burn). 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 salt, pepper, rosemary and thyme, mix well and then sprinkle the entire mixture over the pork tenderloin. Once tenderloin is covered with rub, place in oven and roast for 20 minutes (yes...20 minutes is enough time).
Remove the meat from the oven and let rest for 5-10 minutes. Then slice into medallions, serve and ENJOY!
