Rosemary, Balsamic, and Garlic Roasted Pork Tenderloin

Serves about 4 (depending on size of tenderloin). 

1 pork tenderloin, trimmed

3 cloves garlic, cut into 2 pieces each

¼ cup balsamic vinegar

Olive oil

Kosher salt

4 sprigs rosemary, chopped

Preheat oven to 450 degrees. Using a small sharp knife, cut 6 deep slits into pork. Stuff each slit with a piece of garlic. Coat pork with balsamic vinegar and place in a small cooking sheet or pan. Season generously with salt and rosemary; drizzle with olive oil. Cook until internal temp reaches 155 degrees, about 30 minutes. Let rest before slicing.