Pork Tenderloin with Black Currant Balsamic
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Author:
The Old World Olive Co
Ingredients
- OWOC EVOO, any
- OWOC Garlic EVOO
- 2 lb. pork tenderloin
- Salt and freshly ground black pepper to taste
- 2 red onions, thinly sliced
- OWOC Black Currant Balsamic Vinegar
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Directions
- Preheat the oven to 350ºF.
- Rub the tenderloin with Garlic EVOO, salt and freshly ground black pepper to taste.
- Roast in the oven for about 35 minutes or until done. Meanwhile, sauté the onions in the EVOO until golden in color.
- Add the Black Currant Balsamic Vinegar to cover the onions and heat until the onions have absorbed it.
- Serve with a garnish of onions. Garlic mashed potatoes make a great
