Balsamic Roast Pork Tenderloins


4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package 4 tablespoons balsamic vinegar 4 tablespoons extra-virgin olive oil 8 cloves garlic, cracked

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


Preheat the oven to 500°F. Trim tenderloins of silver skin or connective tissue with a very keen thin knife. Place delicate loins on a rimmed nonstick cookie sheet.

Coat tenderloins with balsamic vinegar, massaging the vinegar into the flesh. Drizzle tenderloins with just enough extra-virgin olive oil to coat.

Make tiny incisions in the flesh and mix in bits of smashed garlic cloves. Rub meat with steak seasoning combination (or coarse salt and pepper) and rosemary and thyme.

Cook for 20 minutes in a hot oven. Allow the meat to rest before transferring to a carving board, slicing, and serving.