Product Flavor: Balsamic Vinegar, Black Cherry, Entrees, Flavored Infused Olive Oil, Gluten Free, Herbs de Provence, Recipes
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Black Cherry Balsamic Pork Tenderloin
Ingredients
Scale
- 1 pork tenderloin (mine was 1.35 lb.)
- 3 tablespoons Pinehurst Olive Oil Herbs de Provence Olive Oil
- 1 tablespoon Salt Sisters Herbs de Provence Seasoning (sold in shop)
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, minced
- 1/2 teaspoon red crushed pepper
- 1/2 cup Pinehurst Olive Oil Aged Black Cherry Balsamic
Instructions
- Preheat oven to 425 degrees
- Drizzle 1 tablespoon of the olive oil over the tenderloin, add seasoning and coat well.
- Heat skillet and add the remaining olive oil.
- Add pork tenderloin to the skillet and brown on all sides.
- Remove and place into an oven safe baking dish, set aside.
- Add garlic and crushed red pepper to the tenderloin drippings in pan and stir.
- Add Balsamic and reduce heat. Stir continuously for approximately 30 seconds.
- Pour the black cherry sauce over the pork tenderloin and place in oven for 10 to 12 minutes. Bake until 145 degrees. Be careful not to overcook as it is easy to do.
- Remove from oven and place tenderloin on a plate. Let it rest for at least 10 minutes.
- Pour the remaining juices and cherry sauce from the baking dish onto the tenderloin. Slice and serve.