Garlic and Rosemary Pork Tenderloin

I'm crazy for a marinade, especially one that can be used on just about anything. This marinade is great on chicken, pork, and beef. This pork tenderloin is great on the weekends and quick enough for a weeknight dinner.

Garlic and Rosemary Pork Tenderloin

Adapted from: Liza Davies: Berkeley Heights, New Jersey Bon Appétit | October 1995

Yield: Serves 4

Ingredients:

1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
2 tablespoons honey
3 large garlic cloves, chopped
2 teaspoons chopped dried rosemary
1 tablespoon Dijon mustard
1 14- to 16-ounce pork tenderloin

Preparation:

Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour marinade over pork. Seal bag and refrigerate pork overnight, turning occasionally.

Preheat oven to 375°F. Drain pork; discard marinade. Heat 1/2 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 150°F, about 12 minutes.

Allow pork to rest for 5 minutes then slice thinly.