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Elevate your Valentine’s Day dinner with this rich, savory, and flavorful pork tenderloin recipe. The tender, juicy pork is expertly seared to lock in flavor, then glazed with a bold, decadent blend of our Chocolate Infused Dark Balsamic Vinegar and Cayenne Infused Extra Virgin Olive Oil. This unique flavor combination adds a deliciously complex profile, featuring notes of rich dark chocolate and a zesty, spicy kick. Roasted to perfection, this gourmet pork tenderloin is tender, juicy, and immaculately seasoned—making it the ultimate romantic dinner recipe for a restaurant-quality meal at home.
Serves 2
Ingredients:
Hoisin & Chocolate Glaze:
½ cup hoisin sauce
½ cup Chocolate Infused Dark Balsamic
½ cup vegetable or chicken broth
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 tablespoon Cayenne Infused Olive Oil
4 garlic cloves, peeled and minced
1 shallot, peeled and minced
1 each pork tenderloin
1 tablespoon Family Reserve Picual or Arbequina Extra Virgin Olive Oil
1 teaspoon sesame seeds
½ cup fresh scallions, chopped or frizzled
Roasted apples, for serving or garnish
Instructions
Place the hoisin sauce, Chocolate Infused Dark Balsamic, broth, tomato paste, mustard, Cayenne Infused Olive Oil, garlic, and shallot in a medium saucepan and whisk to combine. Bring to a low simmer over medium-low heat and cook, whisking frequently, for 10 minutes. Remove from the heat and set aside.
Preheat the oven to 400°F and line a casserole dish with parchment paper.
Pat the tenderloin dry with paper towels. Heat Family Reserve Extra Virgin Olive Oil in a large skillet over medium-high heat. Once hot, add the tenderloin and sear on all sides for about 2 minutes per side or until it is deeply brown.
Transfer the seared tenderloin to the prepared casserole dish and coat in half of the glaze. Place in the oven and roast for 20 minutes or until cooked through and tender, flipping the tenderloin halfway through and basting with the glaze for even cooking.
Remove the tenderloin from the oven and set aside to rest for 5 minutes before slicing into medallions. Drizzle with some additional glaze and sprinkle with sesame seeds. Serve with frizzled scallions and roasted apples on the side.
