Instructions

1. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper to create a flavorful marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag tightly and refrigerate for at least 1 hour, or preferably overnight for a deeper flavor infusion.
3. Preheat your oven to 400°F (200°C) to prepare for roasting.
4. In an oven-safe skillet, heat the olive oil over medium-high heat. Remove the pork tenderloin from the marinade, allowing any excess to drip off, and place it in the hot skillet.
5. Sear the pork tenderloin on all sides until it's beautifully browned, about 2-3 minutes per side.
6. Once seared, transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer for accuracy.
7. After roasting, remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist result.
8. While the pork is resting, take the remaining marinade and pour it into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and let it simmer for 5 minutes, or until the glaze thickens to your desired consistency.
9. Slice the rested pork tenderloin into medallions and drizzle the balsamic glaze generously over the top. Serve immediately, and enjoy the delightful contrast of flavors.