Balsamic Glazed Pork Tenderloin with Rosemary Potatoes

Preheat oven to 400°F (200°C).

Wash and quarter 8 oz of baby potatoes. Place them in a bowl and toss with 1 tbsp olive oil, 1 minced garlic clove, 1 sprig of chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.

Spread the potatoes on a baking sheet and roast for 30-35 minutes, turning halfway through, until golden and crispy.

Meanwhile, pat dry the 8 oz pork tenderloin with paper towels. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme.

Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 6-8 minutes total.

Transfer the skillet with the pork to the oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork is cooking, prepare the balsamic glaze. In a small saucepan, combine 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 minced garlic clove.

Bring the glaze mixture to a simmer over medium heat and cook for 5-7 minutes until reduced and slightly thickened. Remove from heat.

When the pork is done, remove from the oven and let rest for 5 minutes. Then slice into medallions.

Finish the potatoes by tossing them with 1 tbsp butter and the remaining fresh rosemary leaves.

Drizzle the balsamic glaze over the sliced pork tenderloin and serve alongside the rosemary potatoes.