4 garlic cloves finely chopped
1T chopped fresh rosemary plus branches for garnish
1/2c balsamic vinegar
3T honey
2T EVOO (extra virgin olive oil)
1T dijon mustard
salt/pepper
1 3/4-2lb pork tenderloin
canola oil for searing
Oven @ 350F
Glaze: put garlic and rosemary in small bowl. Add vinegar, honey, EVOO, mustard, s/p to taste. Stir to combine.
Pork: Slice tenderloin into 1 in thick medallions. Cover bottom of med skillet with a light film of canola oil. Heat over medium high heat until hot. Add pork slices in 1 layer. Season t taste with s/p. Sear 1 min. Turn and sear 1 more minute until lightly browned. Transfer slices in 1 layer to shallow baking dish.
Pour glaze over slices, turning to coat.
Roast 8-10 min until thermometer reaches 140F for medium. Remove from oven and keep warm, loosely covered with foil until ready to serve.
diana
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