Balsamic Glazed Pork Tenderloin
The Old World Olive Co
Ingredients
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- OWOC Blood Orange EVOO
- OWOC Blackberry Ginger Balsamic Vinegar
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- 1½ lbs. pork tenderloin
- Crushed red pepper flakes, to taste
- Salt and freshly ground black pepper, to taste
- 1 clove minced garlic
- 2 Tbsp. packed brown sugar
Directions
- In a Ziploc bag, place pork with two parts Blood Orange EVOO to one part Blackberry Ginger balsamic and a dash of red pepper flakes so meat is coated.
- Refrigerate in marinade for about 45 minutes prior to cooking.
- Preheat oven to 375°F.
- Remove pork from marinade and season with salt and freshly ground black pepper.
- Heat a large skillet with a small amount of Blood Orange EVOO over medium-high heat and sear all four sides of the meat.
- Remove meat from pan and set aside.
- Add 1/3 cup Blackberry Ginger balsamic to pan and scrape up any cooked bits of meat.
- Reduce heat to medium.
- Add garlic and brown sugar to pan and let simmer.
- Return pork to pan and spoon glaze over meat.
- Transfer pork to roasting pan and roast for 30 minutes.
- Rest for five minutes before serving and drizzle pan juices over top.
