Christmas is celebrated with the tastiest part of the pig on your menu, the pork tenderloin. An immensely popular dish at Christmas, and we decided to make something special out of it with our Balsamic Pearls. Serve the rosy pork tenderloin on a bed of balsamic onions and decorate it festively with the balsamic pearls. An unexpectedly tasty flavor awaits you when you take your first bite. Who are you going to surprise?
3 - 4 Servings
20
Pork Tenderloin with Balsamic Pearls
Ingredients
3
Sweet Onions
3.3 oz
Balsamic Vinegar Silver
2 1\/2 oz
Port Wine
1 1\/2 lbs
Red-Skinned Potatoes
4
Rosemary Sprigs
Extra Virgin Olive Oil
3 tbsp
Rosemary Olive Oil
Sea Salt
1 lb
Pork Tenderloin
Balsamic Pearls
Preparation
- Halve the sweet onions and cut into thin slices.
- Heat some EVOO in a pan, add the sliced onions and simmer over low heat. Make sure they don't turn too dark.
- Add salt to taste and after about 20 minutes, add the Balsamic Vinegar Silver and Port Wine. Allow to reduce over low heat.
- Cut the potatoes into four wedges and transfer to an oven dish. Add a generous splash of Rosemary Olive Oil and sprinkle the leaves of the 4 rosemary sprigs over the potatoes.
- Allow to roast in the oven for 
20 minutes at 400°F and finish with a dash of sea salt.
- Now brown the pork tenderloin all around in a skillet, then allow to cook in the oven at 315°F for another 10 - 12 minutes along with the potatoes until the meat is pink in the center.
- Cut the pork tenderloin into slices. Place the roasted potatoes in a corner of the plate. Make a bed of sweet balsamic onions next to it, place the pork tenderloin slices on top and garnish with the festive Balsamic Pearls. Enjoy!
