2 large Pork Tenderloins
6 TBSP Leccino or other Trio Carmel Extra Virgin Olive Oil
1-1/2 TBSP pepper
1 TBSP Monterey Bay Sea Salt
2 tsp grated orange zest
2 tsp minced rosemary leaves
1 TBSP Leccino Extra Virgin Olive Oil
1 TBSP shallots, minced
1 garlic clove, minced
1 cup Trio Carmel Blackberry Ginger Balsamic (or Lavender, Pomegranate, or other dark balsamic of choice)
1 tsp rosemary, chopped
Preheat oven to 350 degrees.
For the Pork:
Wisk together 3 TBSP Leccino Olive Oil with the black pepper, salt, orange zest and rosemary in a small bowl. Pour over the pork tenderloins in a glass dish. Cover for 20 minutes to marinade.
Heat 3 TBSP Leccino Olive Oil in a large skillet over medium high heat. Add the pork and sear it on all sides. Place the pork into an oven safe dish and cover with foil. Place the pork in the 350 degree oven and roast it about 15 minutes until a thermometer reads 145 degrees.
For the Balsamic Reduction:
Heat 1 TBSP Leccino oil in a small sauce pan over medium heat. Add shallots and garlic. Saute for 2 minutes and then add the blackberry-ginger balsamic and rosemary. Cook on medium to low until reduced to 1/2 cup. When done, leave it on simmer until ready to serve.
Slice the pork tenderloins in 1/2 inch slices. Place on each plate. Drizzle with Balsamic reduction.