# Ingredient List:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1 to 1.25 pounds)
→ Marinade & Glaze
02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons honey
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
# Recipe Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, garlic, rosemary, thyme, salt, and pepper.
03 - Place the pork tenderloin in a shallow dish or zip-top bag. Pour half of the marinade over the pork, turning to coat evenly. Refrigerate for at least 10 minutes, up to 2 hours for enhanced flavor.
04 - Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil. Remove pork from marinade, discarding excess. Sear pork on all sides until browned, about 2 to 3 minutes per side.
05 - Transfer skillet to the preheated oven and roast for 15 to 18 minutes, or until internal temperature reaches 145°F.
06 - While pork roasts, pour remaining marinade into a small saucepan. Simmer over medium heat for 3 to 5 minutes, stirring occasionally until thick and syrupy.
07 - Remove pork from oven and rest for 5 minutes. Slice and drizzle with the reduced balsamic glaze before serving.
