This recipe features a succulent pork tenderloin that is marinated in a mixture of balsamic vinegar, honey, garlic, and rosemary. The tenderloin is then roasted in the oven until it is perfectly cooked and juicy. The balsamic glaze is made by reducing balsamic vinegar, honey, and Dijon mustard until it is thick and syrupy. The glaze is drizzled over the pork tenderloin just before serving, adding a sweet and tangy flavor that perfectly complements the savory pork.
