Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

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.

Porcini Mushroom Extra Virgin...

This is one fantastic oil! Rich, earthy flavor notes with a wonderful aroma of porcini mushrooms! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil.

Fig Balsamic Vinegar

Rich, dark balsamic vinegar has a full fig flavor. Outstanding as a marinade or for salad dressings.

Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!