Balsamic & Dijon Pork Tenderloin
1 boneless pork loin roast, 2 to 2.5 lbs
6 cloves garlic, mashed and finely minced
3 tablespoons balsamic vinegar
1 1/2 tablespoons whole grain Dijon mustard
1 tablespoon extra-virgin olive oil (plus additional for oven preparation)
1 tablespoon kosher salt
1/2 teaspoon ground pepper
2 teaspoons dried thyme or 4 thyme sprigs, leaves removed OR Rosemary
Dry Tenderloin with paper towels.
Whisk together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper and thyme in a small bowl and smother all over the pork loin. Let it sit for at least 20 minutes in the refrigerator (the longer the better).
Preheat the oven to 350 degrees F.
Heat 2 tablespoons olive oil in a roasting or cast iron pan. Sear on all sides, about 3-4 minutes per side. Place in oven and roast for 40 to 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing.
(Adapted from KitchenConfidante.com)
SHARE THIS WITH YOUR FRIENDS: