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  • All Year
  • 3 hours
  • Serves 6-8

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Pomegranate Quince Balsamic Vinegar

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Smoked Bacon Chipotle Sea Salt

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Pomegranate Quince Marinated Pork Tenderloin

Pork Tenderloin with Pomegranate Quince Balsamic and Smoked Bacon Cajun Sea Salt

Ingredients

  • 2 lbs pork tenderloin
  • Pomegranate Quince Balsamic
  • 1/2 c Smoked Bacon Cajun Sea Salt
  • 1/2 c a mild SOOC extra virgin olive oil
  • 1 c chicken stock
  • 2 T cold butter

Directions

  • 1. Place pork in a large pan. Drizzle with balsamic and season generously with sea salt. Let marinate 2-4 hours in the refrigerator. Drain the pork and pat dry.
  • 2. Place olive oil in a large skillet over medium-high heat. Add the pork loin and brown on all sides until golden brown.
  • 3. Remove the pork and place on a platter to keep warm. Drain off any excess oil from the skillet and return to medium heat. Deglaze the pan with 1/2 c of the balsamic and reduce by half.
  • 4. Return the pork to the pan and add chicken stock (just to cover the pork). Cover the pan and bring to a low simmer.
  • 5. Bring the braising liquid to a boil and reduce by half until it is a sauce consistency. (For a richer sauce, add butter to reduced vinegar, off the heat, then stir). Serve sauce over pork loin, sliced into 1/2 in slices.

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Pomegranate Quince Marinated Pork Tenderloin

  • All Year
  • 3 hours
  • Serves 6-8

Pork Tenderloin with Pomegranate Quince Balsamic and Smoked Bacon Cajun Sea Salt

Ingredients

  • 2 lbs pork tenderloin
  • Pomegranate Quince Balsamic
  • 1/2 c Smoked Bacon Cajun Sea Salt
  • 1/2 c a mild SOOC extra virgin olive oil
  • 1 c chicken stock
  • 2 T cold butter

Directions

  • 1. Place pork in a large pan. Drizzle with balsamic and season generously with sea salt. Let marinate 2-4 hours in the refrigerator. Drain the pork and pat dry.
  • 2. Place olive oil in a large skillet over medium-high heat. Add the pork loin and brown on all sides until golden brown.
  • 3. Remove the pork and place on a platter to keep warm. Drain off any excess oil from the skillet and return to medium heat. Deglaze the pan with 1/2 c of the balsamic and reduce by half.
  • 4. Return the pork to the pan and add chicken stock (just to cover the pork). Cover the pan and bring to a low simmer.
  • 5. Bring the braising liquid to a boil and reduce by half until it is a sauce consistency. (For a richer sauce, add butter to reduced vinegar, off the heat, then stir). Serve sauce over pork loin, sliced into 1/2 in slices.