The Flying Pig Pork Tenderloin


2 -1lb Pork Tenderloins

2 Tbsp Flying Olive's Extra Virgin Olive Oil (such as Arbequina, Koroneiki, Picholine or Picual)

(for a spicy treat use Chipotle or Harissa EVOO instead)

½ -tsp each: oregano, basil, fresh ground black pepper, and sea salt

1-tsp dried rosemary

2/3 cup Flying Olive's 18 Year Traditional Balsamic (For variety, use Dark Chocolate, Espresso, or Fig)

1 Tbsp light brown sugar


Rinse pork and pat dry. Brush olive oil over tenderloin.

Mix herbs and spices. Sprinkle the mixture over the tenderloin and rub into meat.

Cover meat with plastic wrap and refrigerate 4-6 hours or overnight

Preheat the oven to 425 degrees.

Brown meat in an oven-proof skillet until all sides are caramelized. Remove from
skillet and set aside.

In the same pan, turn burner to medium-low heat. Add the balsamic vinegar, while
stirring, to deglaze the pan. Add the brown sugar and stir well.

Place pork back in pan and turn to coat. Place pan in oven and roast for 25 minutes, basting tenderloin every 10 min with the glaze. Cook pork until well done. Slice and serve.