Balsamic Pork Tenderloin
18th Apr 2025
1 – (2 to 2.5lbs) of pork tenderloin
2 teaspoons of salt
½ teaspoon of paprika
2 teaspoon of fresh Extra Virgin Olive Oil
3 tablespoons of Aged Dark Balsamic Vinegar(we love traditional, fig, espresso, denissimo, black cherry, vermont maple)
1/3 cup of honey(we love local honey from Two Hives)
2 tablespoons of mustard seeds
Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin. In a large skillet heat fresh extra virgin olive oil over medium high heat, place tenderloin in skillet and let the sides seal.
In a small bowl combine the Balsamic Vinegar, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture gets caramelized. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil place in oven and bake for 15 minutes so juices can redistribute into the meat. Remove toothpicks, cut and serve.