The most tender part of the Berkshire Hog is the tenderloin. When I saw this recipe, I know that I would be able to adapt it to my liking. Add a little bit of this and a little bit of that and you will have a recipe that you are proud of! I have to say that this came out delicious and it will definitely be one of my go to recipes.
- 3 Tbls of Olive Oil
- 3 Tbls of Chicken Broth
- 2 Tbls of Balsamic Glaze
- 1 Tsp of Good Deli Mustard
- 1 Tbls Honey
- 2 Tbls Chantel Orange Marmalade (Or another good quality Marmalade)
- 1/2 Tsp dried Thyme
- Sea salt and Freshly Cracked Pepper
- 1 Clove Garlic Clove Minced
- 1 Circle B Ranch Pork Tenderloin
- 2 Tbls Chicken Broth
- Combine the olive oil, chicken broth, balsamic glaze, spicy deli mustard, honey, thyme, orange marmalade, sea salt and freshly cracked pepper and minced garlic in a bowl and whisk to combine. Place the tenderloin and the marinade in a zip lock bag. Place in the refrigerator for at least 30 minutes.
- Remove the meat from the refrigerator 20 minutes prior to cooking. Heat a couple of tablespoons of Olive oil in skillet. Once the pan is hot, add the pork tenderloin and cook for 2-3 minute or until golden brown. Flip the pork over, add some of the marinade to the pan and cook the tenderloin over low heat for 10 minutes longer. Check for doneness with a meat thermometer.
- When done (140 degree internal temp) place the tenderloin on a platter and cover loosely with aluminum foil. Add the remaining marinade to the pan and cook down for a few minutes.
- Slice the tenderloin into medallions and drizzle the sauce over the pork.
- Serve with your favorite vegetable and potato. Enjoy!