Balsamic roast pork

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tenderloins on a nonstick cookie sheet with a rim.

Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat.

Drizzle tenderloins with extra-virgin olive oil.

Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.

Combine steak seasoning blend with fresh chopped rosemary leaves and fresh chopped thyme leaves and rub meat with the blend.

Preheat oven to 500 degrees F. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.