Pork Tenderloin with Balsamic Glaze

By á-6416

Ingredients

• 2 pork tenderloins, trimmed and tied together with kitchen string.
• 2 cloves of garlic, crushed or minced
• 1/4 cup caramelized balsamic vinegar
• 1 cup water
• salt and pepper to taste
• Marinade
• 1/4 cup balsamic vinegar
• 1 cup brown sugar
• 1/2 cup water
• 2 tablespoons olive oil
• 1 tablespoon honey barbecue sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Marinade
Combine all ingredients in a bowl and whisk together.
Place tied pork tenderloin in a large ziplock bag and pour over the marinade.
Marinate for two hours (or overnight if you wish).
Remove pork and put marinade in a large measuring cup.
Pork Tenderloin
Preheat oven to 150C / 300F
Heat ovenproof dutch oven to high heat and add oil.
Sear pork on all sides and set aside.
Into the dutch oven add ½ cup of the marinade and the cup of water and heat to boiling.
Place the seared pork into the dutch oven, cover and place in the oven for 20 minutes.
While the pork is cooking, place the remainder of the marinade and caramelized balsamic vinegar into a saucepan over medium heat.
Reduce by half and it will be a gorgeous glaze.
When the pork has been in the oven for 20 minutes covered, raise the oven temperature to 200C / 400F and remove the cover. Baste with half the reduced sauce (the other half you'll drizzle at serving time.)
Roast uncovered for about 15 minutes or until the internal temperature is 63C / 145F
Rest for 10 minutes and slice. Drizzle with sauce and serve.