A delightful twist on a classic pork tenderloin recipe, infused with fresh herbs and balsamic glaze.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a perfect sear on the pork.
Trim any excess fat or silver skin from the pork tenderloin using a sharp knife.
Removing the silver skin helps the pork cook evenly and prevents toughness.
In a small bowl, mix the balsamic vinegar, olive oil, salt, and pepper.
Whisk the marinade well to combine the oil and vinegar thoroughly.
Rub the marinade over the pork tenderloin, ensuring it is evenly coated.
Let the pork sit for a few minutes to absorb the flavors.
Place the pork on a baking sheet and sprinkle with chopped rosemary and thyme.
Fresh herbs add a burst of flavor and aroma to the dish.
Roast the pork in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Use a meat thermometer to check for doneness without cutting into the pork.
Remove the pork from the oven and let it rest for 5 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat tender.
Slice the pork into medallions and serve with your favorite sides.
Arrange the slices neatly for an appealing presentation.
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