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Home > RECIPES > Lunch/Brunch/Dinner > Pork Tenderloin - Champagne Dark Balsamic

Champagne Dark Balsamic with Pork Tenderloin

A tasty recipe using our Champagne Dark Balsamic with Pork Tenderloin.

1 LB pork tenderloin
1- 2 Tablespoons Maine-ly Drizzle's Champagne Dark Balsamic Vinegar

1- 2 Tablespoons Maine-ly Drizzle's Moroccan Spice
1- 2 Tablespoons Maine-ly Drizzle's Extra Virgin Olive Oil, the freshest on the planet. I used Arbosana but the Greek Organic Chetoui is also awesome
2 Tablespoons Real Maple Syrup (Local) for the drizzle

Mix dry spices and Champagne Balsamic Vinegar, roll pork tenderloin in mixture evenly. In a non reactive pan brown all sides of the pork with our Koroneiki EVOO on medium heat, turning tenderloin several times (7 minutes). Put oven on 350 degrees pre heated. Cook pork tenderloin in the oven until internal temperature reaches >155 degrees 30 – 45 minutes.

Remove from oven. Let tenderloin sit for 5 minutes before slicing. Serve with a drizzle of local Maple Syrup over the tenderloin with a rice or pasta of your choice and your favorite vegetable. Garnish the cooked pork tenderloin with parsley then serve! Yummy.