Ingredients

  • 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 but we like frantoio or frantio leccino
  • 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

Instructions

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