For the Meat: Be sure to use pork tenderloin, not pork loin. For Marinade: Balamic, Dijon, maple, and rosemary create the most delicious, savory marinade for the pork.
In a small bowl, whisk together the vinegar, garlic, rosemary, salt, pepper, mustard, maple syrup, and oil until well combined.
Place the meat into a large storage bag and pour the marinade over the meat. Seal and toss to coat in the marinade. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, remove the pork from the marinade and place it onto a foil-lined sheet pan. Discard the marinade.
Bake at 450 degrees F for 20-25 minutes, or until the internal temperature of the tenderloin is between 140-145 degrees F.
Remove the meat from the oven and allow to rest for 10 minutes. Slice into 1/2 inch slices and serve.