| 1/2 c. Apple Cider Vinegar | 1 Tbs. Kosher Salt |
| 1/4 c. Olive Oil | 2 tsp. Red Chili Pepper Flakes |
| 1/4 c. Honey | Coarsely Ground Black Pepper |
| 3 Tbs. Dijon Mustard | 2 (1 lb.) Pork Tenderloins |
| 2 Garlic Cloves, minced |
In a bowl, add the apple cider vinegar through black pepper and whisk to combine. Pour marinade into a large zip-top bag. Add the pork tenderloins. Use your hands on the outside of the bag to make sure the meat is covered in the marinade. Refrigerate for 1-12 hours.
Preheat oven to 400 degrees. Heat a grill pan (spray with non-stick spray) or cast-iron pan (heat about 1 Tbs. olive oil) ovver medium high heat. Brown the pork tenderloins, about two minutes on all four sides for a total of about eight minutes. Transfer pork tenderloins to roasting pan or foil-lined baking sheet and cook until an instant-read thermometer inserted into the thickest part registers 145 degrees, about 20-25 minutes. Remove from oven and let stand 5-10 minutes before slicing.
