Looking for a hearty meal that is chock full of mouth watering flavour?
The Gravenstein glaze adds the perfect sweet contrast to the herbiness of the Fused Rosemary Olive Oil that will keep you wanting more.
Preheat oven to 400 degrees F.
In a small saucepan over medium heat, add the Gravenstein Balsamic. Stirring constantly, bring up to heat then reduce to simmer, stirring until reduced by half. Remove from heat & set aside.
Mix together Holy Grail Garlic Salt, ground pepper, garlic powder, onion powder and dried rosemary. Rub mixture all over pork tenderloin.
Heat 2 tablespoons OTB Whole Fused Rosemary EVOO in a cast iron skillet on medium high heat. Sear all sides of the tenderloin, 2 minutes per side. After searing, slide the case iron skillet into the preheated oven. Set a timer for 10 minutes.
Toss the carrots, potatoes, green beans, onions and apple onto a sheet pan. Drizzle with 1/4 c. OTB Whole Fused Rosemary EVOO, minced garlic, salt and pepper to taste. Toss to combine. Slide the sheet pan into the oven.
When the 10 minute timer is up, using a brush, baste the pork tenderloin with the Gravenstein glaze & return the tenderloin to the oven. Brush with glaze a few more times over the next 20 minutes.
Remove the tenderloin from the oven and let rest on a cutting board, covered with foil for 10 minutes. Allow the vegetables to remain in the oven for those 10 minutes.
On a serving platter arrange vegetables. Drizzle remaining Gravenstein glaze over the pork and vegetables to serve.
Ingredients
Directions
Preheat oven to 400 degrees F.
In a small saucepan over medium heat, add the Gravenstein Balsamic. Stirring constantly, bring up to heat then reduce to simmer, stirring until reduced by half. Remove from heat & set aside.
Mix together Holy Grail Garlic Salt, ground pepper, garlic powder, onion powder and dried rosemary. Rub mixture all over pork tenderloin.
Heat 2 tablespoons OTB Whole Fused Rosemary EVOO in a cast iron skillet on medium high heat. Sear all sides of the tenderloin, 2 minutes per side. After searing, slide the case iron skillet into the preheated oven. Set a timer for 10 minutes.
Toss the carrots, potatoes, green beans, onions and apple onto a sheet pan. Drizzle with 1/4 c. OTB Whole Fused Rosemary EVOO, minced garlic, salt and pepper to taste. Toss to combine. Slide the sheet pan into the oven.
When the 10 minute timer is up, using a brush, baste the pork tenderloin with the Gravenstein glaze & return the tenderloin to the oven. Brush with glaze a few more times over the next 20 minutes.
Remove the tenderloin from the oven and let rest on a cutting board, covered with foil for 10 minutes. Allow the vegetables to remain in the oven for those 10 minutes.
On a serving platter arrange vegetables. Drizzle remaining Gravenstein glaze over the pork and vegetables to serve.
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