Rosemary Roasted Pork Tenderloin with Fig Balsamic Sauce

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.

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Off the Cob Mexican Street Corn

Lemongrass Mint Balsamic Vinegar
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  • 6 ears fresh corn on the cob, husked (4 1⁄2 - 5 cups corn)

  • 2 Tbsp Olive Scene Olive Wood Smoked Olive Oil

  • 2 Tbsp mayonnaise

  • 2 Tbsp sour cream or yogurt

  • 1 Tbsp The Olive Scene Lemongrass Mint Balsamic Vinegar

  • lime zest from one lime

  • 1 tsp chili powder

  • 1⁄4 tsp cayenne pepper

  • Salt and pepper, to taste

  • 1⁄4 cup crumbled queso fresco, or Parmesan cheese

  • 2-4 Tbsp chopped fresh cilantro, or parsley

  • juice from 1⁄2 of a fresh lime


  1. Preheat grill for medium high heat.

  2. Brush corn with oil.

  3. Grill corn, turning every 2-3 minutes, until slightly charred on all sides.

  4. Cool corn and cut kernels off the cob into a bowl and set aside.

  5. In a small bowl, combine mayonnaise, sour cream, balsamic vinegar, lime zest, chili powder and cayenne. Add to corn and toss to coat.

  6. Garnish with cheese, chopped cilantro, and a squeeze of lime.

Note: substitute a bag of frozen corn when fresh corn is not in season. Sauté the corn in Olive Wood Smoked Olive Oil on high heat to give it a quick char, and proceed with the recipe.