Ingredients
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1 pc (approx. 2 lbs, 2.2kg) Pork Tenderloin
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3 Garlic Cloves
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4 Tbsp Honey
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1 Tbsp Olive Oil
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1 Tbsp Dijon Mustard
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3 Tbsp Balsamic Vinegar
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2 Tbsp , plus more for drizzling Balsamic Vinegar Glaze
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A few sprigs Fresh Rosemary
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1 cup (whole) Pecans
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1 Tbsp Unsalted Butter
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2 Tbsp Brown Sugar
Directions
Steps
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1
Done
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Preheat the oven to 350°F (176°C). |
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2
Done
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Make the Balsamic GlazeCrush the garlic. Chop the rosemary. Add the garlic, rosemary, honey, olive oil, dijon, balsamic vinegar and balsamic vinegar glaze and whisk well. Set aside. |
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3
Done
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Sear the PorkSlice the pork tenderloin into medallions. Pat dry. Season with salt and pepper. Heat a large pan or skillet - I prefer a cast iron skillet - on medium high heat. With my cast iron skillet, I do not have to add any extra oil, so depending on your type of pan, you may need to first add oil to the pan. Make sure it is hot enough before adding the pork, otherwise the pork will become rubbery and you will not be able to create a crust. Once hot, add the pork to the pan and sear on each side, 1 min. per side. Remove from the stove. |
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4
Done
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If using a cast iron skillet or an oven-proof pan, add the balsamic glaze over the pork and bake for 8-10 minutes. The ideal temperature for pork is 145°F (62.7°C). |
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5
Done
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Caramelize the PecansChop the pecans. Heat the butter in a pan over medium heat. Add the pecans. Stir. After about 1 minute, add the brown sugar and stir constantly for about 1 minute until caramelized. Remove from heat. |
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6
Done
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Serve the pork tenderloin with the balsamic glaze sauce and caramelized pecans. Drizzle with Balsamic glaze if desired. Serving side suggestions: bacon-wrapped potatoes, roasted potatoes with rosemary, mashed potatoes, mashed cauliflower purée, salad ... |
