Rosemary Roasted Pork Tenderloin with Fig Balsamic Sauce
Figs are one of the first indicators that autumn is quickly approaching. This recipe takes advantage of our rich Fig Balsamic Vinegar to create a sweet and savory main course. Serve with sweet potatoes roasted in Blood Orange Fused Olive Oil and Brussels sprouts for a delicious fall meal.
For the pork:
2 pork tenderloins (about 3 pounds)
1 teaspoon fresh rosemary, chopped fine
3 cloves garlic, minced
3 tablespoons The Olive Scene Rosemary Olive Oil
Seasonello seasoned salt (available at The Olive Scene)
freshly ground pepper
For the sauce:
1/4 cup chicken stock
sea salt and pepper to taste
Mix the oil, garlic and rosemary and set aside.
Generously season the pork tenderloin with seasoned salt & pepper, to taste.
Spread the oil mixture evenly over the seasoned tenderloins and wrap in plastic wrap and refrigerate for 2 hours, up to 24 hours. Bring back to room temp for 30 min before proceeding.
Preheat oven to 400 degrees F.
Place tenderloins in a roasting pan and roast for 25-35 minutes, until a thermometer in the center of the tenderloin registers 155F. Do not over cook.
Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10- 20 minutes.
Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.
Add the balsamic vinegar and chicken stock, and bring to a boil. Stir often so sauce does not burn, and the liquid is reduced in half, about 10-20 minutes.
Season to taste with salt and pepper.
Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.
* If you’d like a spicy kick to the tenderloin, substitute Harissa or Baklouti Oil for the Rosemary Oil.