Chocolate Balsamic Pork Tenderloin May 02 2014, 2 Comments
- 3 tbsps extra virgin olive oil (OLiV's Director's Reserve)
- 3 cloves garlic (finely chopped)
- 1 onion (finely chopped)
- 1 tsp kosher salt (plus extra for seasoning)
- 1/2 tsp ground black pepper (freshly, plus extra for seasoning)
- 1/2 cup low sodium chicken broth
- 1 1/2 tsps fresh rosemary (finely chopped)
- 14 3/4 ozs Crushed tomatoes (Canned Tomatoes)
- 3 tbsp OLiV's Chocolate Balsamic Vinegar
- 2 tsps Ground allspice
- 2 tsps Dark brown sugar
- 1 tbsp Paprika
- 1 1/4 lbs Pork tenderloins (trimmed)
Position a rack in the centre of the oven and preheat to 400 degrees F.
For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes.
Stir in the Chocolate Balsamic. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat.
For the pork: Whisk the the Chocolate Balsamic, allspice, dark brown sugar, salt and pepper in a small bowl to blend.
Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with OLiV's Director's Reserve EVOO and roast until a thermometer inserted into the centre of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes.
Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve and enjoy.