Balsamic Roasted Pork Tenderloin

I’m not sure if it was a hit on the blog, but last years Twelve Days of Treats was a hit with my family, friends and coworkers. Pretty much everyone but my waistline loved it.

So this year I’m bringing it back. With a newfound enjoyment of baking and brand new recipes, I’m ready to tackle the Twelve Days by storm.

But, I have to leave you with one last savory dish for your Sunday dinner before the blog takes a turn for the sweet.

This dish has Christmas dinner written all over it.

You will need…

4 1/2 pounds pork tenderloins

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

Start by preheating the oven to 500 degrees F.
Start by placing the pork on a large plate to marinate.
Coat the tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
Drizzle the tenderloins with extra-virgin olive oil, just enough to coat.
Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.
Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend.
Place the tenderloins on a rimmed cookie sheet and roast in the hot oven for 20 minutes.
Let the meat rest covered by tin foil for ten minutes.

Transfer to a carving board, slice and serve.

Get ready for tasty treats!

Love and Beer Floats