Balsamic Pork Tenderloin

Heat oven to 450°F.

In medium bowl, mix 8 cloves garlic, finely chopped, 1/4 cup chopped fresh tarragon, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 tablespoon yellow mustard, 1 tablespoon olive oil, 2 teaspoons kosher salt and 1/2 teaspoon ground black pepper; set aside.

Drizzle additional olive oil in rimmed pan; place 2 pork tenderloins (1 1/2 lb each) in pan; rub all over with balsamic mixture.

Bake 15 minutes; reduce oven temperature to 350°F. Bake about 30 minutes longer or until thermometer inserted in thickest part of tenderloin reads 145°F. Let stand 5 minutes before slicing.