Garlic and Rosemary Balsamic Roasted Pork Tenderloin

Ingredients

• 1-1.5 pounds pork tenderloin
• 1/4-cup Avocado Oil (or any other high temp oil)
• 3 tablespoons Balsamic Vinegar (I prefer Alessi Aceto Balsamico VSOP aged 20 years)
• 10 garlic cloves, smashed
• 1/4-cup fresh rosemary leaves
• salt and fresh ground pepper, to taste

Instructions

1. Preheat oven to 400F.
2. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
3. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
4. Spread 3/4 of the rub on all sides of the meat (the rest you can toss or use if you have a bigger roast.
5. Place in oven and cook approximately 35-40 minutes (145-160 degrees internal temp).
6. Remove from oven and let stand 10 minutes.
7. Transfer roast to a cutting board; slice into medallions