Balsamic Pork Tenderloin

We really have to make pork tenderloin more often in our home. It's so good & so so easy. This recipe came from a little Rachel Ray book "Guy Food". Well Rachel, I'd call this gal food as well. It was really tasty. We served it with green beans and mashed potatoes.

Balsamic Pork Tenderloin
Source: Rachel Ray "Guy Food"

Ingredients
(I cut the recipe in 1/2 & only used 1 tenderloin)
4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper - Montreal Steak Seasoning
4 sprigs fresh rosemary leaves stripped and finely chopped (I only had dried herbs on hand - worked fine)
4 sprigs fresh thyme, leaves stripped and finely chopped

Directions
Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.