Apple Balsamic Glazed Pork Tenderloin with Caramelized Shallots

Apple Balsamic Glazed Pork Tenderloin with Caramelized Shallots

Ingredients:

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:

  1. 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).
  2. 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.
  3. 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.
  4. 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.

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