Preheat oven to 350 degrees. The ingredients I used was 4 cloves garlic, chopped, 1 tablespoon chopped fresh rosemary, 1/2 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and salt and pepper. For the pork two pounds pork tenderloin, and oil. To make the glaze I put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine. For the pork: slice the tenderloin into 1 inch thick rounds. Cover the bottom of a medium skillet with a like film canola oil and heat over medium- high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and stir for 1 minute, until lightly brown. Transfer the slices in 1 layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F. Remove from the oven and keep warm.
The overall taste was mustardy and vinegary. I don't like mustard in the first place. The pork was very moist and had a good flavor to them.