This recipe offers a flavorful and tender pork tenderloin, enhanced with a garlic balsamic glaze and a herb crust.
Combine the garlic, salt, pepper, rosemary, thyme, and olive oil in a mixing bowl to create a paste.
Chop the herbs finely to ensure they adhere well to the pork.
Rub the herb paste evenly over the pork tenderloin.
Ensure the pork is dry before applying the paste for better adhesion.
Preheat the oven to 375°F (190°C).
Preheating ensures even cooking.
Place the pork in a baking dish and roast in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Use a meat thermometer to check the internal temperature for perfect doneness.
In a small saucepan, combine the balsamic vinegar and honey. Heat over low heat until slightly thickened.
Stir constantly to prevent burning.
Let the pork rest for 10 minutes, then slice and drizzle with the balsamic glaze before serving.
Resting the meat allows the juices to redistribute, ensuring a moist result.
