Shasta from The Old World Olive Press visited the show on May 28th. She provided us with this amazing pork tenderloin recipe which uses flavored balsamic vinegar and extra virgin olive oil (EVOO). As you can see it turned out beautiful, and we think you’ll enjoy it as much as we did!
- 2 lb. Pork Tenderloin
- 1 clove of garlic minced
- 2 Tbs. of ginger powder
- 1/4 cup of water
- 1/4 cup of Old World Olive Press Tangerine Balsamic Vinegar
- 4 Tbs. Old World Olive Press Blood Orange EVOO
- 1 Tbs. Old World Olive Press Sesame Oil
- 4 Tbs. Soy Sauce
Combine all ingredients (except for the pork) and whisk together. Place pork in a plastic zip lock bag, and pour the liquid over the pork. Place in refrigerator, and marinate for 2 to 4 hours. Remove Pork from refrigerator 30 minutes before cooking. Remove pork from marinade and reserve marinade for a basting sauce. Place pork on a medium hot grill for 15 minutes, turning 2 to 3 times. Baste pork with reserved marinade and cook until internal temperature is 165 degrees (medium).