1 – (2 to 2.5lbs) of pork tenderloin
2 teaspoons of salt
½ teaspoon of paprika
½ teaspoon of OLEA's Baklouti Fused Olive Oil
1 tablespoon of OLEA's Mild EVOO
3 tablespoons of OLEA's Lavender Dark Balsamic Vinegar
4 to 6 slices of bacon
1/3 cup of honey
2 tablespoons of mustard
Preheat oven to 350 degrees F.
Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Baklouti Fused Oil and EVOO over medium high heat, place tenderloin in skillet and let the sides seal.
In a small bowl combine the Balsamic Vinegar, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture gets caramelized. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil place in oven and bake for 15 minutes so juices can redistribute into the meat. Remove toothpicks, cut and serve.
Recipe from Veronica Foods