Marinated pork tenderloin

This is a first on the blog: a recipe that calls for ketchup!
Whisk together 3 tablespoons of ketchup, 2 tablespoons of balsamic vinegar, 1/2 tablespoon of Dijon mustard and some thyme and fennel. Pour into a plastic bag or a container with a lid, add the pork tenderloin* cut in half, toss to cover the tenderloin, and marinate in the fridge for at least 30 minutes.
Take out the meat and sear it on all sides in a hot pan until it browns, then transfer to an oven-safe dish and cook at 200 C / 400 F for another 20-30 minutes, until the inside temperature is 175 C / 350 F.
We added sliced onions and cherry tomatoes in the dish and started cooking those while searing the meat and then laying the meat (and remaining marinade) on top.

[* Filet mignon de porc]