Ingredients

• 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
• 4 tablespoons Historic Lynchburg Balsamic Barbecue Sauce
• 4 tablespoons extra-virgin olive oil
• 8 cloves garlic, cracked
• 2 tablespoons Historic Lynchburg Steak & Burger Seasoning
• 4 sprigs fresh rosemary leaves stripped and finely choppe
• 4 sprigs fresh thyme, leaves stripped and finely chopped

Directions

1. Preheat oven to 500 degrees F.
2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
3. Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins with 4 tablespoons of Historic Lynchburg Balsamic Barbecue Sauce, rubbing the sauce into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine 2 tablespoons Lynchburg Steak & Burger Seasoning with rosemary and thyme and rub meat with the blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve with extra Lynchburg Balsamic Barbecue Sauce.

Ron Appetit'