Ingredients:
2 pounds pork tenderloin
2 tablespoons balsamic vinegar (I used light balsamic, lemon-infused.)
2 tablespoons dijon mustard
1 tablespoon brown sugar
1 tablespoon olive oil
5-6 frozen garlic cubes
1/3 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
salt and pepper
Directions:
1. Trim fat from tenderloins. Rinse and pat dry, and place in a gallon Ziploc bag.
2. In a bowl, mix all of the ingredients (balsamic vinegar to parsley); it will be a thick marinade. Pour the marinade onto the tenderloins and refrigerate for a few hours or even overnight.
3. Preheat oven to 400 degrees; remove the pork from the refrigerator 15-30 minutes before cooking, as you want it to come to room temperature.
4. Sprinkle the tenderloins LIBERALLY with salt and some pinches/cracks of pepper.
5. Heat a skillet over medium high heat, and spray a skillet with avocado oil spray. When meat is at room temp and skillet is nice and hot, sear on all 4 sides (about 2 minutes each side), then transfer to a foil-lined baking sheet.
6. Bake pork for 10-12 minutes or until it reaches an internal temp of 140-145 degrees. Remove from oven and allow to rest for 5-10 minutes (depending on your patience) before slicing. (I like to tent mine with an additional piece of foil on top to lock in heat/juices.)
*www.lillieeatsandtells.com