Savor the extraordinary with our Smoked Mesquite Salt Cured Pork Tenderloin, perfected to culinary excellence. This masterpiece is adorned with a luscious Dark Cherry Balsamic Glaze, creating a harmonious fusion of smoky, savory, and subtly sweet flavors. Each succulent bite is a journey through culinary craftsmanship, showcasing the art of mesquite seasoning and dark cherry infusion. Elevate your dining experience with this exceptional pork tenderloin, a symphony of taste that will leave your senses enchanted and your palate craving more
Ingredients:
- 4 Tbsp Buona Cucina Smoked Mesquite Salt
- 1/4 cup Buona Cucina Dark Cherry Balsamic Vinegar
- 2 Tbsp Brown Sugar
- Buona Cucina Rosemary Infused Oil (for searing)
- 2 lbs Pork Tenderloin, trimmed (can be cut in half for quicker cooking)
- For Glaze
- 1/4 cup Buona Cucina Dark Cherry Balsamic Vinegar
- 2 Tbsp Brown Sugar
Instructions:
- Marinate the Pork:
- Liberally season the trimmed pork tenderloin with Buona Cucina Smoked Mesquite Salt.
- Add dark cherry balsamic vinegar and brown sugar.
- Store in a plastic bag or sealed container overnight.
- Bring to Room Temperature:
- Take the marinated pork out of the refrigerator and set it on a plate with a paper towel.
- Allow it to come up to room temperature for 15 minutes.
- Preheat and Sear:
- Preheat a cast-iron pan on medium to high heat.
- Add rosemary olive oil.
- Sear the pork tenderloin on all sides for 4-5 minutes.
- Finish Cooking:
- If necessary, finish cooking in the oven for an additional 4-5 minutes or until the internal temperature reaches 150 degrees Fahrenheit.
- Rest and Deglaze:
- Let the cooked pork tenderloin rest on a cutting board for about 8 minutes.
- Deglaze the pan with dark cherry balsamic vinegar and add brown sugar.
- Serve with Glaze:
- Slice the pork tenderloin and top it with the balsamic glaze.
- Recipe by Chef Eric Longley