Chocolate Balsamic Pork Tenderloin
This perfect tenderloin gets its unique flavor from the chocolate balsamic. Cocoa beans are a spice, just like pepper or cardamom, it's only by adding sugar that it becomes sweet. Used as a savory addition, it adds earthy and nutty notes to the flavor profile. Make a complete meal with sauteed green beans and mashed potatoes.Print Pin Rate
- 1 pound. pork tenderloin
- ¼ cup F. Oliver’s Heady Garlic EVOO
- ¼ cup F. Oliver’s Dark Chocolate Balsamic
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon black pepper
- ½ teaspoon salt
- In a zip-top bag, place the olive oil, balsamic vinegar, rosemary, and pepper. Squeeze the bag to mix.
- Place the pork tenderloin in the bag and place it in the refrigerator to marinate, from 30 minutes to overnight. Turn the bag occasionally.
- Preheat oven to 375 degrees.
- Heat an oven-proof skillet on the stove over medium-high heat. Remove the tenderloin from the bag and place it in the heated pan; discard the remaining marinade.
- Sprinkle salt over the pork tenderloin and sear the pork for two minutes per side until nicely browned. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
- Remove from the oven and allow to rest for five minutes.. Slice into 1/2-inch rounds and serve.
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