2 pork tenderloins (2 ΒΌ pounds total)
Balsamic vinegar (about 3 tbsp)
Olive oil
4 cloves garlic, cracked
2 tbsp Montreal seasoning or salt and pepper
4 sprigs each rosemary and thyme, finely chopped
Preheat oven to 500 degrees F.
Trim silver skin off tenderloins. Place tenderloins on a non-stick cookie sheet with a rim. Coat tenderloins in balsamic vinegar, rubbing into the meat. Drizzle with olive oil to coat. Cut small slits into meat and place chunks of crack garlic in the meat. Combine steak seasoning or salt and pepper with rosemary and thyme and rub on the meat. Roast in hot oven 20-25 minutes. Let meat rest, then slice and serve.