Tender pork is seared to perfection and roasted with a luscious glaze made from our Denissimo Specialty Vinegar, honey, and Dijon mustard, resulting in a beautifully caramelized exterior and succulent interior. The glaze, with its complex balance of sweet and tangy notes, complements the savory pork, creating a sophisticated and flavorful meal. Ideal for a special occasion or a comforting dinner, this recipe brings a touch of elegance to any table.

I N G R E D I E N T S :

• For the Pork Tenderloin:

  • 2 pork tenderloins (about 1 lb each)
  • 2 tbsp Rocky Mountain Olive Oil Sage Infused Olive Oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried sage
  • salt and freshly ground black pepper, to taste

• For the Glaze:

  • 1/2 cup Rocky Mountain Olive Oil Denissimo Specialty Vinegar
  • 1/4 cup honey
  • 1/4 cup tamari
  • 2 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp fresh sage, finely chopped
  • 1 tbsp Rocky Mountain Olive Oil Sage Infused Olive Oil
  • 1 tsp cornstarch (optional, for thickening)

I N S T R U C T I O N S :

1. Preheat your oven to 400°F (200°C). Pat the pork tenderloins dry with paper towels and rub them with Sage Olive Oil. Season generously with garlic powder, onion powder, dried thyme, salt, and pepper.
2. Heat a large oven-proof skillet over medium-high heat. Add a tablespoon of olive oil and sear the pork tenderloins for 2-3 minutes on each side, or until browned.
3. In a small saucepan, combine Denissimo Specialty Vinegar, honey, tamari, Dijon mustard, minced garlic, rosemary, and Sage Olive Oil. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze reduces by half and thickens slightly. If you prefer a thicker glaze, dissolve cornstarch in a small amount of water and stir it into the glaze, cooking for an additional 1-2 minutes.
4. Brush the seared pork tenderloins with a generous amount of the glaze. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork tenderloins from the oven and brush with more glaze. Let the pork rest for 5-10 minutes before slicing.
5. Slice the pork tenderloins into medallions and serve with the remaining glaze drizzled over the top. Accompany with your choice of sides, such as roasted vegetables or mashed potatoes.