Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette
6 T. OLIVE MILL PORCINI oil
2 pounds pork tenderloin
Salt and pepper
½ lb. bacon cooked and crumbled for garnish
1 T. finely chopped garlic
1 t. finely chopped fresh rosemary
1/3 c. OLIVE MILL Traditional or Fig Balsamic
2 T. dark molasses
1 T. fresh parsley
Preheat oven to 350. Brown pork in 3 T. Porcini oil after seasoning with salt and pepper for 3-5 minutes until brown. Put in the oven and roast until internal temp is 165 degrees. Then transfer to a platter and keep warm. Pour cooking juices from the pan over meat. Cook bacon in pan until crisp. Drain all but 2 T bacon grease. Add garlic and sauté until light brown, add rosemary. Remove from heat and add balsamic, stir while adding molasses. To finish sauce, return pan to heat and stir in remaining juices from meat, stir in parsley and remaining 3 T. Porcini oil. When ready to serve, slice meat ¼” thick and arrange on heated plates. Spoon sauce over meat.
