Roasted Pork Tenderloin

For a pound to pound and a half tenderloin:

Rub Ingredients 1 tsp mustard (any)
1/2 T honey
1 T minced garlic
Pinch of red pepper flakes
1 tsp or more of Mrs. Dash's garlic and herb seasoning
1 tsp dried parsley
1 tsp dried onion flakes
Pepper
1-2 Tablespoons of olive oil

Mix all together and generously coat the tenderloin. Refrigerate (I put mine into a ziplock bag) for at least an hour. A half hour before cooking, sprinkle several teaspoons of balsamic vinegar evenly across the meat. Continue to marinate for another 20 to 30 minutes.

Place meat on a baking sheet and bake in a preheated 425 degree oven for 20 minutes. Remove the meant and cover in tinfoil for ten minutes to let the meat rest (it will be juicier if you do.)

Slice and enjoy!