Balsamic Roast Pork Tenderloin

Balsamic Roast Pork Tenderloin

2 lb porktenderloin roast~Yields 24 oz cooked (4 leaners)
1/4 tsp salt (1 condiment)
1/2 tsp fresh black pepper (1 condiment)
2 tsp olive oil (2 healthy fats)
2 tbsp light butter (2 healthy fats)
4 cloves garlic — minced (4 condiments)
5 tsp balsamic vinegar (5 condiments)
1/4 tsp dried basil (1/4 condiment)
1/4 tsp dried oreganon (1/4 condiment
1/4 tsp dried thyme (1/4 condiment)
1/4 tsp dried rosemary (1/4 condiment)
Garnish with fresh rosemary (optional)

Preheat oven to 350°F.

Rinse and pat dry pork tenderloin, and then season with salt and pepper.

Heat olive oil in an oven-safe skillet on medium-high heat. Heat for about 1 minute. Sear the pork loin on the sides until a brown crust forms. It should be 1 minute each side. Set aside.

Remove the pan from the heat and add butter and garlic. Stir for about 30 seconds.

Add balsamic and all the dried herb mix. Stir the sauce for 1 minute or until the butter is completely melted.
Bring the pork tenderloin back to the skillet and spoon some sauce over it.

Cover the pork tenderloin with foil and roast for 30 minutes. Remove foil, spoon more sauce on top of the pork loin and cook for 30 minutes more or until it gets the interior temperature of 145°F.

Remove from oven, cover it with foil to let it rest for about 15 minutes.

Slice thin and garnish with rosemary.

Makes 4 servings
Per serving:
1 leaner
1 healthy fat
3 condiments