Balsamic Pork Tenderloin

1 pork tenderloin (by chicken breasts and steaks in meat section at grocery store)
2-3 Tbs. balsamic vinegar
2-3 Tbs. olive oil
4-6 garlic cloves, cracked and separated from skin
1 Tablespoon McCormick's Montreal Steak seasoning(I used DeVerle's)
2 sprigs fresh rosemary, chopped (or 1 tsp. dried)
2 sprigs fresh thyme, chopped (or 1 tsp. dried)

Preheat oven to 500 F. Trim any fat or connective tissue from the tenderloin (there usually is very little, if any). Place tenderloin on a nonstick rimmed baking sheet or in a glass pan sprayed with a little cooking spray. Coat tenderloin in vinegar, rubbing it in. Drizzle with olive oil (just enough to coat). With a sharp knife, cut small slits in tenderloin and stuff garlic cloves into them. Combine steak seasoning with herbs and rub over meat. Roast in oven for 15-20 minutes, or until an instant thermometer reads 160 F(I cooked it until it was well done, so more like 40 minutes). Cover with foil and let sit for 5-10 minutes before slicing.

Chris and I loved this. It was really good!