1 (3 1/2 to 4 1/2-pound) boneless pork tenderloin
1 Tbsp Salt
1/2 Tbsp Freshly ground black pepper
2 Bulbs Roasted Garlic (See Roasted Garlic Recipe)
1/4 cup chopped fresh basil leaves
1/2 cup Calivinegar Balsamic
3/4 cup Calivirgin Guilty Garlic Olive Oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
1. Preheat the oven to 475 degrees F.
2. Place the pork tenderloin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork tenderloin with foil, and let rest for 15 minutes.
3. Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, basil, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
4. Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.