Caramelized Pork Tenderloin

This recipe is simple yet succulent!


1 – (2 to 2.5lbs) pork tenderloin

2 teaspoons salt

1/2  teaspoon paprika

1/2  teaspoon Olive Us Baklouti Chili Agrumato (Fused) Olive Oil

1 tablespoon of Olive Us Ultra Premium mild-medium extra virgin olive oil (EVOO)

3 tablespoons of Olive Us Black Currant or Pomegranate Dark Balsamic Vinegar

4 to 6 slices of bacon

1/3 cup honey

2 tablespoons mustard


Preheat oven to 350 degrees F.

Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Baklouti Fused Oil and EVOO over medium high heat, place tenderloin in skillet and let the sides seal.

In a small bowl combine the Balsamic Vinegar, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture gets caramelized. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil place in oven and bake for 15 minutes so juices can redistribute into the meat.  Remove toothpicks, cut and serve.

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