Caramelized Pork Tenderloin
Bacon-wrapped, balsamic-glazed, and finished with honey and mustard — this pork tenderloin is exactly as good as it sounds, and it comes together in under 45 minutes start to finish. The Baklouti Green Chili Fused Olive Oil adds a subtle heat to the sear, the Lavender Dark Balsamic brings a floral complexity to the glaze that's genuinely unexpected, and the bacon does what bacon always does. This is the kind of weeknight dinner that makes people think you've been cooking all afternoon.
Recipe: Caramelized Pork Tenderloin
Serves 4
Ingredients:
1 pork tenderloin (2 to 2½ lbs)
2 tsp salt
½ tsp smoked paprika
½ tsp Baklouti Green Chili Fused Olive Oil
4–6 slices bacon
3 tbsp Lavender Dark Balsamic
⅓ cup honey
2 tbsp Dijon mustard
Toothpicks for securing bacon
Instructions:
Preheat oven to 350°F.
In a small bowl, combine salt and paprika. Rub over the entire surface of the tenderloin. Wrap bacon slices around the tenderloin lengthwise, overlapping slightly, and secure with toothpicks.
Heat both oils in a large oven-safe skillet over medium-high heat. Add the tenderloin and sear on all sides until the bacon is beginning to crisp and the exterior is sealed, about 2–3 minutes per side.
While the tenderloin sears, whisk together the balsamic, honey, and Dijon in a small bowl. Brush generously over the top and sides of the tenderloin.
Continue cooking in the skillet over medium heat for 10–15 minutes, turning occasionally, as the glaze caramelizes. Watch carefully and brush with additional glaze as it reduces.
Transfer to a foil-lined baking sheet, tent loosely with foil, and bake for 15 minutes to allow the juices to redistribute.
Remove toothpicks, rest for 5 minutes, then slice and serve.
Serving Ideas:
Over our Olive Oil Mashed Potatoes Two Ways (the Creamy Dill version is especially good here)
Alongside roasted root vegetables finished with a drizzle of remaining balsamic glaze
With a simple arugula salad dressed in Lemon Vinaigrette to cut the richness
