Pork Tenderloin with Messino Balsamic and Honey
Perfectly seared pork tenderloin finished with a rich glaze of Messino red balsamic and honey. Tender, juicy, and full of Mediterranean flavour with just the right touch of sweetness.
Ingredients:
1 pork tenderloin (about 500–600g / 1–1.3 lbs)
1 tbsp Revoo extra virgin olive oil
Salt and freshly ground black pepper
1 tsp dried thyme or rosemary
2 cloves garlic, minced
For the glaze
3 tbsp Messino Red Balsamic Vinegar
2 tbsp honey
1 tsp Dijon mustard
Pinch of salt
Instructions:
Season and sear
Preheat oven to 400°F (200°C). Pat the pork tenderloin dry and season with salt, pepper, thyme, and garlic. Heat Revoo olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 6–8 minutes total.
Roast the pork
Transfer the skillet to the oven and roast for 12–15 minutes, or until internal temperature reaches 145°F (63°C). Remove from the oven and rest for 5–10 minutes.
Make the glaze
While the pork rests, combine Messino balsamic, honey, mustard, and a pinch of salt in a small pan. Simmer over low heat for 2–3 minutes, until slightly thickened and glossy.
Slice and serve
Slice the rested pork tenderloin into medallions. Drizzle with warm balsamic honey glaze just before serving.
Serving suggestions
Pair with roasted vegetables, mashed sweet potatoes, or a fresh green salad with citrus. For an elegant presentation, spoon extra glaze on the plate beneath the pork.