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6 T. Porcini Extra Virgin Olive Oil
2 lbs. pork tenderloin
Salt and pepper
1/2 lb. bacon, cooked and crumbled for garnish
1 T finely chopped garlic
1 tsp. finely chopped fresh rosemary
1/3 C. 18-Year Traditional or Fig Balsamic Vinegar
2 T. dark molasses
1 T. fresh flat-leaf parsley, chopped
Preheat oven to 350°. Season pork with salt and pepper. Brown pork in 3 T. Porcini EVOO for 3-5 minutes until brown. Roast in oven until internal temperature reaches 165°. Transfer to a serving platter and keep warm. Pour cooking juices from the pan over sliced meat.
Cook bacon in pan until crisp. Drain all but 2 T. of bacon grease. Add garlic and sauté until light brown. Add rosemary. Remove from heat and add balsamic and molasses. To finish sauce, return pan to heat and stir in remaining juices from meat. Stir in parsley and remaining 3 T. Porcini EVOO.