Pork Tenderloin with Horseradish Sauce

1/2 teaspoon steak seasoning
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 pork tenderloin
2 garlic cloves, peeled and quartered
1 teaspoon balsamic vinegar
1 teaspoon olive oil
HORSERADISH SAUCE
2 tablespoons fat free mayonnaise
2 tablespoon reduced fat sour cream
1 teaspoon prepared horseradish
1/2 teaspoon grated lemon peel
Dash salt and pepper

In a small bowl, combine the steak seasoning, rosemary and thyme, rub over meat. Using the point of a sharp knife make eight slits in the tenderloin. Insert garlic into the slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil.

Bake uncovered at 350F for 30-40 minutes or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients, chill until serving. Serve with pork.

Side Note: I cooked the meat for about 50 minutes because the meat was still pink at 40 minutes.