Delicious tenderloin oozing with the flavour of bacon, honey, mustard, the spice of baklouti chili olive oil and lavender dark balsamic is a treat for grilling season or in the oven.
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 Chiquitita 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 in the 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 or grill and bake for 15 minutes so juices can redistribute into the meat.
Remove toothpicks, cut and serve.
Ingredients
Directions
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 Chiquitita 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 in the 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 or grill and bake for 15 minutes so juices can redistribute into the meat.
Remove toothpicks, cut and serve.
Recent Comments