Quick Balsamic Roasted Pork Tenderloin

Preheat oven to 500-F.

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

Place tenderloins in casserole dish or onto a rimmed sheet pan lined with parchment paper (the balsamic will caramelize and stick to the pan).

Coat tenderloins with balsamic vinegar, rubbing it into meat. Coat the tenderloins with a little drizzle of olive oil (just enough to coat).

Cut small slits into the meat and insert the cracked garlic cloves. Rub meat with salt and pepper.

Roast for 20 minutes or until the internal temperature in the center of the tenderloin reaches 140-F.

Cover with foil and allow to rest for 10 minutes before slicing.