Pork tenderloin 1 Spanish Onion - thin sliced 4-6 garlic cloves smashed handful thyme sprigs parsley or herbs to taste (optional) pinch of red pepper flake 1-2 tablespoon of olive oil add .5-.75 cup of balsamic vinegar crush marinade to mix with hands
pat tenderloins dry with paper towel remove silver skins
add and cover tenderloins with marinade
cover and marinate 1-2 hours, overnight ideally
preheat oven to 400F
scrape off any marinade ingredients season with kosher salt
grill or in pan with medium heat add 2-3 tablespoons of oil
get pan hot, but not too hot to burn balsamic vinegar
2-3 minutes turn 2-3 minutes turn to uncooked side
2-3 minutes then lay flat and put in 400F preheated oven until internal temp is 125F-130F
