Ingredients
Pork
2 pork tenderloins (about 1 to 1¼ lbs each)
2 Tbsp Buona Cucina Rosemary Fused Oil
2 cloves garlic, minced
1 Tbsp Dijon mustard
1 tsp salt
½ tsp black pepper
1 tsp dried rosemary
Maple Balsamic Glaze
¼ cup Buona Cucina Maple Dark Balsamic Vinegar
1 Tbsp honey
Directions
Preheat oven to 400°F.
Mix Oil, garlic, Dijon mustard, salt, pepper, and rosemary in a small bowl.
Rub mixture evenly over both pork tenderloins.
Sear pork in a hot oven-safe skillet on all sides until lightly browned.
Transfer skillet to oven and roast for 15–20 minutes, or until internal temperature reaches 145°F.
In a small saucepan, simmer Balsamic Vinegar and honey for 3–5 minutes until slightly thickened.
Remove pork from oven and let rest for 5 minutes before slicing.
Drizzle with warm glaze and serve.
Chef Tip For best results, always let pork rest before slicing—this keeps it juicy and tender.
Recipe by Chef Lisa Heidelberg