Recipe adapted from Natasha's Kitchen and the Food Network
Ingredients:
1 pork tenderloin
2 T balsamic vinegar, divided
1 T fresh rosemary, minced
1 t fresh sage or thyme, minced (optional)
3 cloves of garlic, minced
1 t salt
black pepper, freshly ground
1 t olive oil, plus more to oil pan
Methodology:
Preheat the oven to 400°F.
Remove the silver skin from the loin, using a small, sharp knife.
Oil the roasting pan and lay down the tenderloin. Rub it with 1 T vinegar, and evenly distribute the herbs, garlic, salt and pepper over the surface of the loin. Pour over the remaining oil and roll the loin in it.
Roast the loin for 20 minutes, turning after 10 minutes, and pouring over the second T of vinegar. Continue roasting until the meat reaches an internal temperature of 145°F. Remove from the oven and rest for 10 minutes. Serve
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