Ingredients:
- 2 Pork tenderloins (about 1.25 lbs each)
- 3 Tbsp Brown Sugar
- 3 Tbsp J. Olive Co. Apricot Balsamic
- 2 Tbsp J. Olive Co. Baklouti Olive Oil plus 1 Tbsp for cooking
- 1 tsp each Salt & Pepper
Directions:
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Preheat oven to 400 degrees. Line a baking dish with aluminum foil.
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Pat the pork tenderloin dry with a paper towel. Press the brown sugar onto the pork tenderloins with your hands, and then sprinkle each tenderloin with salt and pepper. In a small bowl, mix together the balsamic vinegar and the olive oil.
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In a pan over high heat, add the remaining 1 Tbsp olive oil, and then add tenderloins to the pan.
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Spoon 1 Tbsp of the balsamic-olive oil mixture over each tenderloin. Sear both sides for 2 minutes to get a nice brown crust.
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Transfer tenderloins to foil lined baking dish and spoon remaining balsamic mixture over the tenderloins.
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Bake for 20-30 minutes or until internal temperature is 160 degrees.
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Remove from oven and let sit for 10 minutes (so that it retains the juices) and then slice and serve!
Recipe and image from Sweet Phi