2 lbs Pork Tenderloin
½ cup + drizzle SOOC Pomegranate Quince Balsamic
½ cup Smoked Bacon Cajun Sea Salt
½ cup a Mild SOOC Extra Virgin Olive Oil
1 cup Chicken Stock
2 Tbsp cold Butter
Place pork in a large pan. Drizzle with Pomegranate Quince Balsamic and season generously with Bacon Cajun Sea Salt. Let marinate 2-4 hours in the refrigerator. Drain the pork and pat dry.
Place Olive Oil in a large skillet over medium-high heat. Add the pork loin and brown on all sides until golden brown.
Remove the pork and place on a platter to keep warm. Drain off any excess oil from the skillet and return to medium heat. Deglaze the pan with ½ cup of the Pomegranate Quince Balsamic and reduce by half.
Return the pork to the pan and add chicken stock (just to cover the pork). Cover the pan and bring to a low simmer.
Bring the braising liquid to a boil and reduce by half until it is a sauce consistency. (For a richer sauce, add butter to reduced vinegar, off the heat, then stir). Serve sauce over pork loin, sliced into ½ in slices.