- 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
Preheat oven to 400 degrees. Line a baking dish with aluminum foil.
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.
In a pan over high heat, add the remaining 1 Tbsp olive oil, and then add tenderloins to the pan.
Spoon 1 Tbsp of the balsamic-olive oil mixture over each tenderloin. Sear both sides for 2 minutes to get a nice brown crust.
Transfer tenderloins to foil lined baking dish and spoon remaining balsamic mixture over the tenderloins.
Bake for 20-30 minutes or until internal temperature is 160 degrees.
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