For the balsamic-honey glaze:
4 cloves of garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup CVR Traditional Balsamic Vinegar
3 tablespoons CVR Wildflower Honey
2 tablespoons of CVR Blood Orange Olive Oil
1 tablespoon Dijon mustard
Salt and freshly ground back pepper
For the pork:
1 3/4 to 2 pounds pork tenderloin
CVR Blood Orange Olive Oil, for searing
Preheat the oven to 350 degrees F
Make the glaze: put garlic and rosemary in small bowl. Add the vinegar, honey, Blood Orange Olive Oil, mustard, and salt and pepper, to taste, and stir to combine.
For the pork: Slice the tenderloin into 1-inch think medallions (rounds). Cover the bottom of a medium skillet with a light film of Blood Orange Olive Oil and heat over medium high until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute.. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat.
Roast for 8-10 minutes, until a thermometer inserted reaches 140 degrees F for medium, Remove from the oven and keep warm, loosely covered until ready to serve.
To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them, Garnish the platter with the rosemary sprigs.
Yield: 4-6 servings