Herb-Marinated Pork Tenderloin with Balsamic Vinegar Glaze

This dish features tender pork tenderloin marinated in a blend of herbs and balsamic vinegar, creating a delightful balance of savory and tangy flavors. The creative touch comes from a reduction of balsamic vinegar that adds a rich sweetness to the dish, enhancing the pork's natural flavors. Perfect for a comforting dinner, it’s both satisfying and elegant.

Ingredients:

• 1 lb pork tenderloin
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
2. Place the pork tenderloin in a resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the oven to 400°F (200°C).
4. Remove the pork from the marinade, reserving the marinade for later. Sear the pork in an oven-safe skillet over medium-high heat for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the pork is cooking, pour the reserved marinade into a small saucepan. Add honey and Dijon mustard, and bring to a simmer. Cook for about 5-7 minutes until it thickens slightly.
7. Once the pork is done, let it rest for 5 minutes before slicing. Serve drizzled with the balsamic glaze.