- 4 lbs whole pork tenderloin (silver skin removed)
- 1 c Honey
- 1 c Balsamic Vinegar
- 1 c Olive Oil
- 2 T Sugar
- 4 T Roasted Minced Garlic
- 2 T Kosher Salt/ 2 T Cracked Black Pepper/ 1 t Nutmeg, mixed together
- 4 sprigs thyme, stripped and chopped
Directions...at least 8 hours before, make Honey Balsamic Marinade.
In food processor/ blender, Take honey,balsamic vinegar, and sugar and pour in. Start blending on a low to medium speed. Add oil slowly, to emulsify. Let blend until mix is "tight", and not going to seperate. (At least 3-4 minutes).
Take marinade and put into container. Take pork tenderloin and place in a glass pan. Take half of marinade, and rub pork tenderloin all over. Whatever is left, just add to pan. Refrigerate other half.
Crust Tenderloin with Salt, Pepper, Nutmeg mix, them rub garlic in, then top with thyme. Cover and Refrigerate for 8-24 hours.
When ready to roast, preheat oven to 350 degrees. Roast until internal temperature reaches 165-170, without over cooking.
Slice nice and thin, and use the other "untouched" Marinade for a dipping sauce!!!