• 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each pack
  • 4 tablespoons of King’s Traditional Aged Balsamic Vinegar
  • 4 tablespoons of King’s EVOO, of choice
  • 8 garlic cloves, cracked
  • Seasonella Blend or Himalayan Pink Sea Salt and ground pepper
  • 4 sprigs fresh rosemary, leaves stripped and finely chopped
  • 4 sprigs fresh thyme, leaves stripped and finely chopped


  1. Preheat oven to 500 degrees.
  2. Trim silver skin or connective tissue off tenderloins with a sharp knife.
  3. Place tenderloins on a non-stick cookie sheet with a rim.
  4. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
  5. Drizzle tenderloins with EVOO, just enough to coat.
  6. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.
  7. Combine Seasonella or pink sea salt and pepper with rosemary and thyme and rub meat with blend.
  8. Roast in hot oven for 20 minutes.
  9. Let meat rest, transfer to a carving board, slice and serve.