1 1/2 lbs. pork tenderloin
Blood Orange EVOO
Blackberry Ginger Balsamic Vinegar
Crushed red pepper flakes, to taste
Salt and freshly ground black pepper, to taste
1 clove minced garlic
2 Tbsp. packed brown sugar
In a Ziploc bag, place pork with two parts Blood Orange EVOO to one part Blackberry Ginger balsamic (Enough to coat the pork) and a dash of red pepper flakes so meat is coated. Refrigerate in marinade for about 45 minutes prior to cooking. Preheat oven to 375°F. Remove pork from marinade and season with salt and freshly ground black pepper. Heat a large skillet with a small amount of Blood Orange EVOO over medium-high heat and sear all four sides of the meat. Remove meat from pan and set aside. Add 1/3 cup Blackberry Ginger balsamic to pan and scrape up any cooked bits of meat. Reduce heat to medium. Add garlic and brown sugar to pan and let simmer. Return pork to pan and spoon glaze over meat. Transfer pork to roasting pan and roast for 30 minutes. Rest for five minutes before serving and drizzle pan juices over top.