Rosemary Garlic Pork Tenderloin

I haven't posted many recipes in the past few years. The main reason is because I make the same thing every week - it's a mom survival tool. Seriously we have had the same meal every Sunday for about two years. Here's my menu: 

Sunday: Rosemary Garlic Pork Tenderloin, Indian Rice Pilaf, Italian salad, and green beans 

Monday: pizza 

Tuesday: bean tacos 

Wednesday: soup (the kind varies) 

Thursday: chicken (something like this) 

Friday: spaghetti 

Saturday: scrambled eggs, roasted potatoes, and waffles 

This saves me so much mental energy around meal planning and the actual cooking time. When I already know how to make the meal, I can be distracted by children and still finish the cooking. Today I wanted to share the pork tenderloin that features every Sunday.

Rosemary Garlic Pork Tenderloin

1 pork tenderloin, about 1 lb 

1 Tbsp. olive oil 

1 Tbsp. balsamic vinegar 

2 garlic cloves, minced

1 Tbsp. dried rosemary

coarse salt 

freshly ground pepper 

Line a baking sheet with foil. Preheat oven to 475 or 500 degrees.  Put pork tenderloin on top of foil in pan.  Drizzle or sprinkle half of remaining ingredients on top of the pork. Then flip the pork over and add the other half of the ingredients. Bake in oven for 20-30 minutes, or until an instant thermometer registers 160 degrees.  Remove from oven, let rest for a few minutes, and slice to serve.