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