Balsamic Glazed Pork Tenderloin
Cooking Time: 25-30 min Servings: 6-8
Products needed:
The Olive Scene Traditional 18 Year Balsamic Vinegar
Ingredients:
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2 1-lb Pork Tenderloin
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2 tablespoons The Olive Scene Medium Extra Virgin Olive Oil (for added kick, try our Chipotle or Harissa Olive Oils)
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½ teaspoon each- oregano, basil
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1 teaspoon rosemary
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½ teaspoon fresh ground black pepper
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½ teaspoon sea salt, ground
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2/3 cup The Olive Scene Balsamic Vinegar (Black Currant, Dark Chocolate, Espresso, Fig or Traditional 18 year aged)
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1 tablespoon light brown sugar
Directions:
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Rinse pork and pat dry.
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Mix herbs and spices.
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Brush olive oil over tenderloin, sprinkle herbs/spice mixture and press into meat.
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Cover meat with plastic wrap and refrigerate 4-6 hours or overnight
Grill Version:
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Grill until pork is done.
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Mix balsamic and brown sugar and bring to boil.
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Turn down and simmer until reduced by half. (15-20 min)
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Brush glaze over grilled pork.
Oven version:
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preheat oven to 425.
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Brown meat in oven proof skillet until all sides caramelized- this should only take a few minutes.
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Remove pork to plate.
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In same pan on medium low heat add the balsamic vinegar and stir to loosen up all the brown bits from bottom of pan.
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Add the brown sugar and stir until mixed and becomes glaze like.
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Place pork back in pan and turn to coat.
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Place pan in oven roast for 25 minutes or until port is cooked.
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Glaze every 10 min with the glaze in the pan.
***Note from Lori, customer of The Olive Scene: “the leftover pork with the glaze can be shredded to make pulled pork sandwiches that are out of this world!”