The Joy of Pork


  • 4 boneless pork loin cutlets (about 1- 1 ½” thick )
  • 3 1/2 T F. Oliver’s Roasted Almond Oil
  • 1 1/2 T F. Oliver’s Creamy Coconut Balsamic Vinegar
  • 1 1/2 T F. Oliver’s Dark Chocolate Balsamic Vinegar
  • Salt and pepper, to taste


  • Marinate the pork loin in the Almond Oil, Creamy Coconut, and Dark Chocolate Balsamic Vinegars, salt, and pepper for at least 3 hours, covered and refrigerated.
  • Preheat the oven to 350.
  • Heat a large, ovenproof sauté pan. Sear pork on both sides until golden brown. Add the remaining marinade and cover.
  • Transfer the covered sauté pan to the oven, and roast the pork until a thermometer inserted in the center reads 145 (about 12 minutes).
  • Transfer the pork to a cutting board and create a tent with foil; keep covered for 5 minutes.
  • Meanwhile, reduce remaining marinade in sauté pan. Slice pork, serve fanned on plate, and spoon sauce over each portion. Serves 4