Ingredients
8
cloves garlic, finely chopped
1/4
cup chopped fresh tarragon
2
tablespoons balsamic vinegar
1
tablespoon honey
1
tablespoon yellow mustard
1
tablespoon olive oil, plus additional for drizzling
2
teaspoons kosher salt
1/2
teaspoon ground black pepper
2
pork tenderloins (1 1/2 lb each)
Preparation
Heat oven to 450°F.
In medium bowl, mix 8 cloves garlic, finely chopped, 1/4 cup chopped fresh tarragon, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 tablespoon yellow mustard, 1 tablespoon olive oil, 2 teaspoons kosher salt and 1/2 teaspoon ground black pepper; set aside.
Drizzle additional olive oil in rimmed pan; place 2 pork tenderloins (1 1/2 lb each) in pan; rub all over with balsamic mixture.
Bake 15 minutes; reduce oven temperature to 350°F. Bake about 30 minutes longer or until thermometer inserted in thickest part of tenderloin reads 145°F. Let stand 5 minutes before slicing.
