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• Preheat oven to 375º
• Remove tenderloin from packaging and pat dry with paper towels
• Sprinkle all over with salt and black pepper, pressing to stick to the pork
• On a tray, drizzle some olive oil
• Roll the tenderloin in the olive oil to coat all over
• Let marinate for 30 minutes
• Heat an ovenproof skillet to medium-high
• Place tenderloin into skillet and sear on all sides
• Remove tenderloin to a plate and add shallots (add more olive oil if necessary) and salt
• When shallots are lightly browned, add garlic - don't brown garlic
• Immediately reduce heat to medium and add balsamic vinegar and agave
• Scrape up all the browned bits on the base of the pan
• Return tenderloin to the pan and turn to coat all sides with vinegar sauce
• Place pan in oven for 20 minutes (until pork is 155º on instant read thermometer)
• Remove from oven, place on a warm tray and let stand for 10 minutes
• Cut into thick slices and pour sauce over all
  
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