Ingredients:
- 1 pork tenderloin (about 1.5 lbs)
- 2 tbsp Oliva di Vita Red Apple Balsamic Vinegar
- 1 tbsp Oliva di Vita Madagascar Black Peppercorn Infused Olive Oil (or regular olive oil)
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp salt
- ½ tsp black pepper
Caramelized Shallots:
- 3 large shallots, thinly sliced
- 1 tbsp butter
- 1 tbsp Oliva di Vita Red Apple Balsamic Vinegar
- 1 tsp brown sugar
- Pinch of salt
Instructions:
- Marinate the Pork:
- In a small bowl, whisk together Red Apple Balsamic Vinegar, olive oil, Dijon mustard, honey, thyme, salt, and black pepper.
- Place the pork tenderloin in a dish or zip-top bag and coat it with the marinade. Let it sit for at least 30 minutes (or up to 4 hours in the fridge).
- Prepare the Shallots:
- Heat butter in a pan over medium heat. Add the shallots and cook for 5-7 minutes until softened.
- Stir in the Red Apple Balsamic Vinegar, brown sugar, and a pinch of salt. Cook for another 3-4 minutes until caramelized. Remove from heat.
- Cook the Pork:
- Preheat the oven to 400°F (200°C).
- Heat a skillet over medium-high heat. Sear the pork on all sides for about 2 minutes per side.
- Transfer to the oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F.
- Let it rest for 5-10 minutes before slicing.
- Serve:
- Slice the pork and top with the caramelized shallots. Drizzle with a little extra Red Apple Balsamic Vinegar if desired.
This dish pairs beautifully with roasted sweet potatoes or an arugula salad with walnuts and blue cheese.