Balsamic & Dijon Pork Tenderloin

Balsamic and 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).

Oven preparation:
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