Instructions

1. In a medium bowl, whisk together the chopped basil, balsamic vinegar, minced garlic, olive oil, salt, and black pepper to create a fragrant marinade.
2. Place the pork tenderloin in a resealable plastic bag or a shallow dish, and pour the marinade over it. Ensure the pork is well-coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or preferably overnight for enhanced flavor.
3. Preheat your oven to 400°F (200°C).
4. Line a baking sheet with aluminum foil for easy cleanup. Remove the pork tenderloin from the marinade, allowing any excess to drip off, and place it on the prepared baking sheet.
5. Roast the pork tenderloin in the preheated oven for approximately 20-25 minutes, or until the internal temperature reaches 145°F (63°C). A meat thermometer is highly recommended for accuracy.
6. Once cooked, remove the pork from the oven and let it rest for about 5 minutes before slicing. This allows the juices to redistribute for maximum tenderness.
7. Slice the pork tenderloin into medallions and serve warm, drizzled with any remaining marinade glaze for added flavor.