Chocolate Balsamic Pork Tenderloin

• 1 lb. Pork Tenderloin
• 1/4 cup Pressed Olive Garlic Olive Oil
• 1/2 cup Pressed Olive Chocolate Balsamic Vinegar
• 1 tbsp. fresh Rosemary, finely chopped
• 1 tsp. black pepper, course grind
• 1/2 tsp. sea salt

1. In a zip-top bag, place the olive oil, balsamic vinegar, rosemary and pepper. Squeeze bag to mix.
2. Place the pork tenderloin in the bag and place in the refrigerator to marinade, at least 30 minutes or all day. Turn bag occasionally.
3. Preheat oven to 375 degrees.
4. Sprinkle salt over pork tenderloin.
5. Heat an oven-proof skillet on the stove over medium high heat. Braise the pork 2 minutes per side until nicely browned. Discard the remaining marinade.
6. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
7. Remove from the oven and allow to rest for 5 minutes then slice into 1/2 inch rounds.

tenderloin, pressed olive garlic, pressed olive chocolate balsamic vinegar, fresh rosemary, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/chocolate-balsamic-pork-tenderloin-51619861 (may not work)