For the balsamic-honey glaze:
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoons Dijon mustard
- Salt and freshly ground black pepper
For the pork:
Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.