Honey Balsamic Pork Tenderloin

By carvalhohm

Ingredients

• 2 pork tenderloins (about 12 oz./375 g each)
• 2 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• ¼ cup Extra Virgin Olive Oil, divided
• ½ cup GOYA® Naranja Agria – Bitter Orange Marinade
• 2 tbsp. Balsamic Vinegar
• 2 tbsp. Pure Honey
• ½ tsp. hot pepper flakes
• 8 carrots
• 8 parsnips
• 2 green onions, thinly sliced
• 2 tbsp. chopped fresh parsley
• 2 tbsp. balsamic glaze
• 2 tbsp. chopped toasted hazelnuts
• 1 orange, sliced

Details

Servings 8
Preparation time 15mins
Cooking time 135mins

Preparation

Step 1

1 Sprinkle pork all over with Adobo. Heat 2 tbsp. extra virgin olive oil in large, non-stick skillet set over medium-high heat; brown pork for about 5 minutes or until browned on all sides. Transfer to slow cooker.

2 Whisk together juice, vinegar, honey and hot pepper flakes; pour over pork. Cook on High for about 90 minutes or until thermometer reaches 160°F (71°C).

3 Meanwhile, set oven to 425°F (220°C). Line baking sheet with parchment paper. Toss carrots and parsnips with remaining extra virgin olive oil; transfer to prepared baking sheet. Bake for 25 to 30 minutes or until tender.

4 Carefully transfer pork and vegetables to separate serving platters. Sprinkle pork with green onions and parsley. Drizzle vegetables with balsamic glaze and sprinkle with hazelnuts. Garnish with orange slices.

Note: Serve over cooked long-grain white rice with cooking liquid spooned over top for a simple and flavourful sauce.