Balsamic Roasted Pork Tenderloin
What you will need:
4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons Patricia & Paul Traditional 18-Year Balsamic
4 tablespoons Patricia & Paul Chipotle Infused Olive Oil (or Extra Virgin Olive Oil)
8 cloves garlic, cracked
Patricia & Paul Coarse Sea Salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins with a few tablespoons of Patricia & Paul Traditional 18-Year Balsamic, rubbing balsamic into meat. Drizzle tenderloins with Patricia & Paul Chipotle Olive Oil (or EVOO), 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. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
Recipe Courtesy of Rachael Ray