2teaspoonsfresh rosemary,finely chopped (or ½ teaspoon dried)
¼cupcooking sherry (substitute with white wine)
¼cupolive oil, plus more for tomatoes
2teaspoonsminced garlic (about 3 cloves)
1teaspoonfreshly cracked pepper
6stemscherry tomatoes on the vine
Optional: Aged balsamic vinegar of Modena
In a gallon size zipper bag, combine the thyme, rosemary, sherry, olive oil, garlic, mustard, salt and pepper. Add the pork tenderloin, close the zipper bag tightly. Place your hands on the outside of the zipper bag and gently massage the marinade into the pork. Refrigerate for a minimum of an hour and up to eight hours.
Preheat the oven to 450℉. Line a baking sheet with parchment paper and set aside.
Place the vines of tomatoes on the baking sheet. Drizzle lightly with oil, salt, and pepper, tossing to combine.
Use a pair of tongs to remove the pork from the marinade bag. Place the pork on the prepared baking sheet.
Roast the pork and tomatoes for 25-30 minutes or until a thermometer inserted into the center of the pork reads 145℉ (it will be slightly pink inside). Check the temperature of the pork at 20 minutes, and remove the tomatoes at this point if they are becoming too mushy.
Remove from oven, cover the pan loosely with foil, and let the pork rest for 8-10 minutes before slicing. Slice the pork and drizzle the tops of tomatoes with the aged balsamic vinegar. Serve immediately.