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Meat Recipes with Olive Oils and Balsamics

Balsamic Glazed Pork Tenderloin

2 – 1# Pork Tenderloin
2-tbsp medium Extra Virgin Olive Oil (Arbequina, Koroneiki, Picholine or Picual)
(for added kick, use Chipotle Extra Virgin Olive Oil)
½ -tsp each- oregano, basil
1-tsp rosemary
½ -tsp fresh ground black pepper
½ -tsp sea salt
2/3-cup Balsamic(Dark Chocolate, Espresso, Fig, Pomegranate, Apricot or Traditional)
1-tbsp 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 Version:
~Grill until pork is done
~Mix balsamic and brown sugar and bring to boil. Turn down and simmer until reduced by half (approximately 15-20 min)
Brush over grilled pork
Oven Version:
~Preheat oven to 425-degrees
~Brown meat in oven-proof skillet until all sides caramelized- move pork to plate
~In same pan on medium low heat, add the balsamic vinegar to deglaze the pan
~Add the brown sugar and stir until well incorporated
~Place pork back in pan and turn to coat
~Place pan in oven roast for 25 minutes or until port is cooked
~Baste every 10 min with the glaze in the pan

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