Perfect for the winter season, these Balsamic Glazed Pork Tenderloins ooze the sticky sweetness of the Lirah Aged Balsamic. Easy to make and irresistibly delicious, they’re are bound to impress.
Ingredients:
- 600–700g pork tenderloin
- 2 tbsp olive oil
- 2 cloves garlic, minced
- â…“ cup Lirah Balsamic Vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- Salt and freshly cracked black pepper, to taste
- Fresh thyme, to garnish (optional)
Method
- Preheat the oven to 200°C (180°C fan-forced).
- Pat the pork dry and season generously with salt and pepper.
- Heat the olive oil in a large oven-safe frying pan over medium-high heat. Sear the pork for 2–3 minutes on each side until golden.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the Lirah Balsamic Vinegar, brown sugar, Dijon mustard, wholegrain mustard and thyme. Simmer for 2–3 minutes until the sauce begins to thicken.
- Spoon the glaze over the pork, then transfer the pan to the oven and roast for 12–15 minutes, or until the pork reaches an internal temperature of 63°C.
- Remove from the oven and rest the pork for 5–10 minutes before slicing.
- Spoon the remaining balsamic glaze over the sliced pork and garnish with fresh thyme. Serve with roasted vegetables, creamy mashed potato or a fresh seasonal salad.
Tip:
For an extra glossy glaze, simmer the remaining sauce for another minute after removing the pork from the pan before drizzling over the sliced meat.
