Roasted Pork Tenderloin with Blueberry Dark Balsamic

Roasted Pork Tenderloin with Blueberry Dark Balsamic

Description

This roasted pork tenderloin is tender, flavorful, and easy to make. The Blueberry Dark Balsamic adds a mild sweet-tart finish, while Meyer Lemon and Basil olive oils keep the dish balanced and not heavy. It’s a simple recipe that works well for weeknight dinners or when you’re cooking for family and friends.

Ingredients

2 pork tenderloins (about 2½–3 pounds total)
2 tablespoons Meyer Lemon Extra Virgin Olive Oil
1 tablespoon Basil Infused Olive Oil
1½ teaspoons kosher salt, or to taste
¾ teaspoon freshly cracked black pepper
1 teaspoon dried thyme
2 cloves garlic, lightly smashed
¼ cup Blueberry Dark Balsamic Vinegar
Optional garnish: fresh parsley or basil, finely chopped

Instructions

• Preheat the oven to 425°F. Pat the pork tenderloins dry with paper towels.

• Place the pork in a large bowl and drizzle with the Meyer Lemon Extra Virgin Olive Oil and Basil Infused Olive Oil. Season with salt, pepper, dried thyme, and smashed garlic, rubbing the mixture evenly over the meat.

• Heat an oven-safe skillet over medium-high heat. Sear the pork on all sides until lightly browned, about 2–3 minutes per side.

• Transfer the skillet to the oven and roast uncovered for 15–20 minutes, until the pork reaches 135–140°F internally.

• Remove the skillet from the oven and drizzle the Blueberry Dark Balsamic Vinegar evenly over the pork.

• Return the skillet to the oven for another 5–8 minutes, until the pork reaches 145°F and the balsamic has warmed and lightly thickened.

• Remove from the oven and let rest for 5 minutes. Slice, spoon the pan juices over the pork, garnish if desired, and serve.

Chef’s Tip

Add Blueberry Dark Balsamic near the end of cooking to keep the flavor balanced and not overly sweet. Let the pork rest before slicing so it stays juicy.

Flavor Variations

• Butter Extra Virgin Olive Oil — richer, more rounded finish
• Meyer Lemon Extra Virgin Olive Oil — add a light drizzle at the end for brightness
• Blueberry Dark Balsamic — finish with an extra drizzle for a stronger fruit note

Pairings

Roasted carrots, mashed potatoes, wild rice, sautéed green beans, or a simple mixed green salad.

Recipe Notes

This recipe was developed to show how fruit-forward balsamic works best when added near the end of cooking. Use it as a guide and adjust seasoning to taste as you cook.

Bring This Recipe to Life

Meyer Lemon Extra Virgin Olive Oil

Basil Infused Olive Oil

Blueberry Dark Balsamic

Butter Extra Virgin Olive Oil