Ingredients:

1 lb pork tenderloin

¼ cup Gettysburg Olive Oil Co. Roasted Garlic EVOO

¼ cup Gettysburg Olive Oil Co. Chocolate Dark Balsamic Vinegar

1 tablespoon finely chopped fresh rosemary

1 teaspoon black pepper

½ teaspoon salt

Instructions:

Put the olive oil, balsamic vinegar, rosemary, and pepper in a Ziploc bag and squeeze bag to mix ingredients.

Put the pork tenderloin in the bag and place in the refrigerator to marinate (at least 30 minutes or as long as overnight). Turn the bag occasionally to evenly distribute flavor.

Preheat oven to 375 degrees.

Heat an oven-safe skillet on the stovetop over medium-high heat. Place the marinated tenderloin in the heated skillet and dispose of remaining marinade.

Sprinkle salt over the pork tenderloin and sear for two minutes per side until browned nicely. Put the skillet in the oven and roast the pork for 15-20 minutes or until internal temperature reaches 150 degrees.

Remove the pork from the oven, allowing it to rest for five minutes before slicing.