Roasted Pork Tenderloin



  • 4 1/2 lbs pork tenderloins (usually 2 packages with 2 tenderloins per package)
  • 4 tbsp balsamic vinegar
  • 1/4 cup Savvy's Blend Tomato Dijon Fusion sauce
  • 4 tbsp EVOO
  • 8 cloves garlic, cracked
  • Steak seasoning blend or coarse salt and black pepper
  • 4 sprigs fresh rosemary leaves
  • 4 sprigs fresh thyme (strip the leaves off the thyme and rosemary and chop finely)

Cooking Time!

  • Preheat oven to 500.
  • Trim silver skin or connective tissue off tenderloins with a very sharp, thin knife (we recommend sharpening your good knives before each use. It helps them last longer and it's actually a bit therapeutic).
  • Place tenderloins on a nonstick cookie sheet with a rim.
  • Coat tenderloins in a few tablespoons of balsamic vinegar; rub the vinegar into the meat.
  • Lightly drizzle EVOO onto the tenderloins (just enough for a light coating).
  • Cut small slits into the meat and put some chunks of the cracked garlic cloves in the resulting openings.
  • Drizzle Savvy's Blend over the meat, coating it evenly.
  • Combine steak seasoning (or the aforementioned salt/pepper) with rosemary and thyme and then rub the tenderloins with the blend.
  • Roast in oven for 20 minutes.
  • Let meat rest, transfer to cutting board, and slice to serve.
  • Enjoy!