Here is a super easy weeknight meal idea. Pork Tenderloin is one of the most versatile cuts of meat you can buy. It cooks very fast at a very high heat. I happened to have balsamic glaze, which worked well because it stays on the meat. You can use regular balsamic vinegar. I served it with Bacony Peas and roasted baby potatoes.
Balsamic Roast Pork Tenderloin
1 pork tenderloins, about 1½ lbs
2 Tbs balsamic vinegar
1 Tbs extra-virgin olive oil
2 cloves garlic, minced
coarse salt and black pepper
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloin with a very sharp thin knife.
Place tender loins on a foil lined baking sheet with a rim. Coat tenderloin with balsamic vinegar, rubbing vinegar into meat, then with extra-virgin olive oil, just enough to coat. Sprinkle meat with garlic then season with coarse salt and pepper, rosemary and thyme. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.