Rosemary Balsamic Pork Tenderloin

I have an on-going, almost salacious obsession with garlic. It is the PB to my J. The Rachel to my Ross. I do so love it. 

My family? They are under the impression that I go overboard with it.  Pfft!

• Have I been bitten by a vampire? No.
• Am I planning to kiss anyone who is not dining with me tonight? No, so who cares if I have garlic breath?
• It's a culinary superhero - it helps battle sickness, reduces blood pressure and risk of heart disease.
• It tastes deeelicious and is just plain awesome (and apparently addicting).

As you may guess, this recipe has garlic. Since one cannot live on garlic alone (can they?), the rub includes a few of my other favourite flavours - balsamic vinegar, fresh rosemary and sun-dried tomatoes. So many delicious flavours in a rub that takes plain 'ol pork tenderloin (or chicken breasts) to a whole new level. 

What are some foods that make you ga-ga?

1 pork tenderloin
2 tbsp grapeseed oil (or oil of your choice)
1 1/2 tbsp balsamic vinegar
2 1/2 tbsp garlic, minced
2 tbsp fresh rosemary - finely chopped
to taste - salt and pepper
2 tbsp sun-dried tomatoes in oil - drained and chopped finely

Mix oil, vinegar, garlic, spices and sun-dried tomatoes well in a small bowl. 

Preheat oven to 450F.

Grease a baking pan (or line it with foil and lightly grease for easier clean-up).  Place pork tenderloin in the prepared pan.  Spoon herb mixture (it'll be pretty chunky) on meat, patting it in place. Roast for 10 minutes.

Reduce heat to 350F.  Cook for 45 minutes or until pork reaches an internal temperature of 145-160F.  Remove from oven.  Tent meat and allow it to sit for 10 minutes (don't skip this step).  Cut into medallions and serve immediately.

Great side dishes that go with this dish:

Creamy Rosemary Mashed Potatoes
Lemon Rosemary Orzo
Parmesan, Sage and Butternut Squash Risotto