Preparation time: 10 minutes | Cooking time: 45-60 minutes
raw material
- 2 ½ – 3 pounds pork tenderloin
- 4-6 cloves of garlic, finely chopped
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon Celtic or pink Himalayan salt
- ½ teaspoon black pepper
- 2 tablespoons fresh rosemary, thyme, or tarragon (leaves removed from stems and chopped) or 2 teaspoons dried
- squeezed lime (optional)
instruct
Pat pork dry with paper towels. In a small bowl or food processor, combine or whisk the garlic, vinegar, mustard, salt, pepper, and herbs. Rub all over the waist. Or place the loin and garlic mixture in a resealable plastic bag and shake to coat thoroughly. Let the coated pork sit at room temperature for 15-20 minutes, or cover and refrigerate for several hours or overnight.
Preheat oven to 350 degrees Fahrenheit
Generously spray or brush a large skillet with coconut oil and heat over medium-high heat. When the pan is very hot, sear the pork 3-4 minutes per side, or until browned. Place in a roasting pan and roast for 45-60 minutes, or until an instant-read thermometer inserted in center registers 145°F and juices run clear. Squeeze fresh lime over cooked tenderloin (optional) and let rest for 5 minutes before slicing.
