2 lb Pork Tenderloin
¼ cup + 2 Tbsp SOOC Sage Olive Oil
2 Tbsp + 3 Tbsp SOOC Denissimo Balsamic Vinegar
¼ tsp + ¼ tsp SOOC Garlic Medley Sea Salt
¼ tsp + ¼ tsp Black Pepper
1 Tbsp Dijon Mustard
1 Tbsp Garlic, minced
1 tsp SOOC Roasted Garlic Seasoning
In a food processor, combine ¼ cup Sage Olive Oil, 2 Tbsp Denissimo Balsamic Vinegar, ¼ tsp Garlic Medley Sea Salt, ¼ tsp black pepper, dijon mustard, garlic, and Roasted Garlic Seasoning. Pulse until the marinade is creamy and set aside.
Pat the pork tenderloin dry, and season all over with the remaining Garlic Medley Sea Salt and black pepper. Heat a large oven-safe skillet over medium-high heat and coat with 2 Tbsp Sage Olive Oil.
Sear all sides of the pork tenderloin for 1 minute on each side. Turn the heat off.
Pour the marinade mixture over the pork tenderloin, carefully turning to coat the whole thing. Cover the skillet with aluminum foil and transfer to an oven that’s been preheated to 350℉.
Bake the tenderloin for 25 minutes, then remove the aluminum foil and discard. Carefully drizzle 1 Tbsp of Denissimo balsamic over the tenderloin and return to the oven. Continue to bake for 15 more minutes, drizzling another Tbsp of Denissimo Balsamic at 5 minute intervals.
Remove the tenderloin from the oven, and let stand for 5 minutes before cutting and serving.