Herb Roasted Pork Tenderloin with Cinnamon Pear Balsamic Glaze

Tender, juicy and made for a slow autumn evening. We massage the pork loin with our Rosemary Infused Olive Oil, Herbs de Provence Herb Blend, then roast it until it's golden outside and melt-in-your-mouth inside. Caramelized roasted pears go right alongside, their soft sweetness playing against the savory herbs. The finishing touch is a slow drizzle of glaze made from our Cinnamon Pear Dark Balsamic Vinegar, dark and glossy, sweet with a little tang and a warm hint of spice. Light a few candles and pour the wine; this one's meant to be savored.

Rosemary Infused Organic Olive Oil

Cinnamon Pear Dark Balsamic Vinegar 

Herbs de Provence Herb Blend

5 Pepper Blend Sea Salt

Serves 4 | Prep: 15 min | Cook: 25 min

Ingredients

Pork
1½ lb pork tenderloin, silver skin trimmed
2 tbsp Rosemary Infused Organic Olive Oil
1 tbsp Herbs de Provence Herb Blend
2 tsp 5 Pepper Blend Sea Salt

Roasted Pears
2 firm pears, cut into wedges
1 tbsp Rosemary Infused Organic Olive Oil
1 tsp Herbs de Provence Herb Blend
Pinch of salt

Glaze
⅓ cup Cinnamon Pear Dark Balsamic Vinegar
1 tbsp butter

Instructions

Preheat the oven to 425°F. Pat the pork dry. Rub it all over with 2 tbsp Rosemary Infused Organic Olive Oil, the Herbs de Provence Seasoning Blend and 5 Pepper Blend Sea Salt. Let it sit for 10 minutes.

In a bowl toss the pear wedges and shallots with 1 tbsp Rosemary Organic Olive Oil, 1 tsp Herbs de Provence Herb Blend and a pinch of salt. Spread them on a sheet pan.

Heat an oven-safe skillet over medium-high heat. Sear the pork for 2 minutes per side, until golden all over.
Roasting. Put the skillet and the sheet pan in the oven. Roast for 15–20 minutes, until the pork reaches 145°F inside and the pears are soft and caramelized.

Make the glaze. Remove the pork from the skillet and rest for 5 minutes. Put the skillet back on the stove at medium heat. Add the Cinnamon Pear Balsamic and mix with all the browned bits in the skillet. Simmer for 2–3 minutes until it's syrupy. Turn off the heat and mix in the butter.

Slice the pork into medallions and arrange them over the roasted pears. Spoon the warm glaze over the top 

Pairing and Serving Ideas

Sides: Mashed potatoes, creamy polenta, wild rice pilaf or arugula dressed with more Rosemary Olive Oil and Cinnamon Pear Balsamic.

Swap: Chicken thighs work too.