Pork Tenderloin with Molasses & Bacon Vinaigrette

Pork Tenderloin with Molasses & Bacon Vinaigrette

6 Tbsp. Spirits & Spice Italian Herb Medley Extra Virgin Olive Oil

2 lbs. pork tenderloin

Kosher salt and Spirits & Spice Garlic Pepper to season

½ lb. bacon

1 Tbsp. finely chopped garlic

1 tsp. finely chopped fresh Rosemary

1/3 cup Spirits & Spice Aceto Balsamico Oro

2 Tbsp. Molasses

1 Tbsp. finely chopped Italian Parsley 

Preheat the oven to 400 degrees F.  Heat 3 Tbsp. of the S&S Italian Herb Medley EVOO over medium heat in a heavy pan that you can also put in the oven.  Season the pork with kosher salt and the S&S Garlic Pepper.  Brown the pork tenderloin in the heated olive oil on all sides, 3 to 5 minutes per side.  Put the pan in the oven and roast to an internal temperature of 165 degrees F, about 20 minutes. Transfer the pork to a platter, pour the cooking juices from the pan over the pork and cover with aluminum foil to keep warm.  In the same saucepan that roasted the pork, cook the bacon until crisp over medium heat.  Drain off and discard all but 2 Tbsp. of the bacon fat from the pan.  Add garlic and sauté until brown.  Add rosemary and stir.  Remove the pan from the heat, add the balsamic vinegar and stir to dislodge all the brown bits from the bottom of the pan (called de-glazing).  Add molasses and stir well.  To finish the sauce, return the pan to heat and stir in meat juices that have accumulated around the meat.  Add parsley and the remaining Italian Herb Medley EVOO.  Keep warm. When ready to serve, slice meat and spoon sauce over the sliced meat and crumble bacon over the top.

From the kitchen of Kim Weiss, owner of Spirits & Spice

 


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