Garlic and Rosemary Roasted Pork
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| 1/2 cup | olive oil |
| 1/4 cup | balsamic vinegar |
| 2 tablespoons | cider vinegar |
| 2 tablespoons | honey |
| 3 large | garlic cloves, chopped |
| 1 tablespoon | chopped fresh rosemary or 2 teaspoons dried |
| 1 tablespoon | Dijon mustard |
| 1 14- to 16-ounce | pork tenderloin |
Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour half of marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate pork overnight, turning occasionally.
Preheat oven to 375?F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted into center registers 150?F, about 25 minutes. Slice pork thinly.
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