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4 1\/2 lb. pork tenderloins, 2 packages with 1 tenderloin in each package (For the four of us I only cooked one of the tenderloins)<\/span><\/p>\n 4 Tbsp. Balsamic vinegar<\/span><\/p>\n 4 Tbsp extra virgin olive oil<\/span><\/p>\n 8 cloves garlic, cracked or chopped<\/span><\/p>\n Steak seasoning blend or coarse salt and black pepper<\/span><\/p>\n 4 sprigs fresh rosemary, leaves stripped and finely chopped<\/span><\/p>\n 4 sprigs fresh thyme, leaves stripped and finely chopped (I used a teaspoon of dry)<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 500 degrees. Trim silver skin or connective tissue off tenderloins. Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil). Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat.\u00c2\u00a0 <\/span>Drizzle tenderloins with olive oil, just enough to coat.\u00c2\u00a0 <\/span>Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend.\u00c2\u00a0 <\/span>Roast in hot oven for 20 minutes. Let meat rest, transfer to a carving board, slice and serve<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 4 1\/2 lb. pork tenderloins, 2 packages with 1 tenderloin in each package (For the four of us I only cooked one of the tenderloins) 4 Tbsp. Balsamic vinegar 4 Tbsp extra virgin olive oil 8 cloves garlic, cracked or chopped Steak seasoning blend or coarse salt and black pepper 4 sprigs fresh rosemary, leaves stripped and finely chopped 4 sprigs fresh thyme, leaves stripped and finely chopped (I used a teaspoon of dry) \u00c2\u00a0 Preheat oven to 500 degrees….<\/p>\n