Roasted Pork Tenderloin With Mediterranean Tomato-Balsamic Sauce

Preheat oven to 400 degrees F.

Place pork tenderloins on foil lined baking sheet. Combine garlic salt, pepper and herbs. Using a pastry brush, thoroughly coat surface of meat with mixture.

Roast for 8 to 10 minutes per side or to an internal temperature of 155 degrees F.

Meanwhile, finely mince vegetables in food processor or with knife.

Combine olive oil, vinegar and corn syrup in a non-stick skillet over medium-high heat; stir in tomato paste and minced vegetables.

Stir cornstarch into tomatoes and add to pan, stirring well. Add herbs; continue to stir until sauce thickens. Remove from heat and set aside until meat is cooked.

Remove cooked pork from oven and transfer meat to a cutting board.

Pour 2 tablespoons hot water into roasting pan, stirring to mix with drippings. Pour this mixture into sauce; stir well over low heat.

Slice pork tenderloins across the grain into medallions. Transfer to serving plate and spoon sauce over top. Serve immediately.