Ingredients

• Strip of pork tenderloin
• 3 Tbsp Balsamin
• 3 Tbsp olive oil
• 1 Tbsp fresh chopped rosemary
• 1 Tbsp dijon mustard
• 1 ½ tsp garlic powder
• ½ tsp Sea salf

Instructions

1. Whisk together the ingredients in the marinade
2. Trim the silver skin off of the pork and poke the pork with a fork
3. Season the pork with ½ teaspoon of coarse sea salt and ¼ teaspoon of black pepper
4. Pour the marinade on the pork tenderloin and then refridgerate for 30 min to 24 hours.
5. Preheat the over to 425° F, then heat a cast iron pan or heavy bottomed skillet over medium-high heat 
6. Add ½ Tbsp of olive oil to the pan and sear the pork for 3-4 min per side
7. Remove from the heat and brush with any remaining marinade and and cook in the oven for 15-20 min until the meat reaches 145° internally
8. Remove from oven and let rest for 8-10