Ingredients (10 servings):
2 kg pork tenderloins
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preparation:
Preheat oven to 230 degrees.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Put the meat in an ovenproof dish. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.
Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
Drizzle tenderloins with extra-virgin olive oil, just enough to coat.
Combine salt and pepper with rosemary and thyme and rub meat with blend.
Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
Using an air fryer:
Preheat the air fryer to 180°C. Place the pork tenderloin in the basket of the preheated air fryer. Cook the tenderloin for about 20-25 minutes, depending on the thickness of the meat. It is advisable to turn the tenderloin after 10 minutes to ensure even browning.