1. Preheat oven to 475 degrees.

For the Roasted Garlic

1. Cut the heads of garlic in half cross-wise.
2. Place the garlic halves on a sheet of aluminum foil.
3. Drizzle them with the olive oil, and sprinkle with the salt.
4. Fold the foil up and around the garlic halves, making sure that the garlic stays upright.
5. Seal the foil into an airtight package around the garlic halves.
6. Roast until the garlic cloves are golden and soft, about 45 minutes (not 60 minutes as indicated or they will turn BROWN).
7. Keep the garlic halves in the foil and cool slightly.

For the Pork Tenderloin

1. Thirty minutes after the garlic has started roasting, place the pork in a medium, heavy roasting pan.
2. Season the tenderloin on all sides (with seasoning of choice).
3. Roast the pork along with the garlic until an instant-read meat thermometer reads 150 degrees (slightly warmer than what the original recipes calls for because there was still plenty of pinkish-red sections in the pork), for about 40 more minutes, 70 minutes maximum.
4. Remove the roasted pork tenderloin from the oven and form a tent of aluminum foil over the pork.
5. Let rest for 15 minutes.

For the Vinaigrette

1. Open the garlic packets and squeeze the the roasted garlic cloves into a blender, squeezing the base of each garlic half.
2. Add the parsley and balsamic vinegar.
3. Pulse until well blended.
4. Drizzle or pour the olive oil into the blender and blend well again.
5. Add the sugar or sugar substitute, salt, pepper, and two Tbsp. of water.
6. Blend until well mixed.
7. Drizzle some of the vinaigrette over the pork tenderloin.
8. Slice into desired thickness of slices.
9. Pass around the remaining vinaigrette in a small ‘gravy’ type dish.