Official Delicious & Simple Cookbook

The official, unabridged version of Heidi Licata's cookbook and blog. Here, you will find recipes from Heidi's own kitchen, submitted recipes by you, the viewer and even creations by professional chefs that are simple enough to try for yourself!

Pork Tenderloin with Rosemary, Blackberry Balsamic and Orange Zest Reduction from Triò Carmel's Owner, Karl Empey

Ingredients:

  • 2 large Pork tenderloins
  • 6 tbsp. Leccino or other Trio Carmel Extra Virgin Olive Oil
  • 1-1/2 tbsp. Black pepper
  • 1 tbsp. Monterey Bay sea salt
  • 2 tsp. Grated orange zest
  • 2 tsp. Minced rosemary leaves

Reduction Ingredients:

  • 1 tbsp. Leccino Extra Virgin Olive Oil
  • 1 tbsp. Shallots, minced
  • 1 Garlic clove, minced
  • 1 cup Trio Carmel Blackberry Ginger Balsamic
  • 1 tsp. Rosemary, chopped

Directions:

  • Preheat oven to 350 degrees.

  For the Pork:

  •  Whisk together 3 tablespoons Leccino Olive Oil with the black pepper, salt, orange zest and rosemary in a small bowl.  
  • Pour over the pork tenderloins in a glass dish.  Cover for 20 minutes to marinate.  
  • Heat 3 tablespoons Leccino Olive Oil in a large skillet over medium high heat.
  • Add the pork and sear it on all sides.  
  • Place the pork into an oven safe dish and cover with foil.
  • Place the pork in the 350 degree oven and roast it about 15 minutes until a thermometer reads 145 degrees.

  For the Balsamic Reduction:

  • Heat 1 tablespoons Leccino Olive Oil  in a small sauce pan over medium heat.  

  • Add shallots and garlic.  
  • Saute for 2 minutes, then add the blackberry ginger balsamic and rosemary.
  • Cook on medium to low until reduced to ½ cup.
  • When done, leave it on simmer until ready to serve.

  To serve:

  • Slice the pork tenderloins in ½ inch slices.  
  • Place on each plate.  
  • Drizzle with balsamic reduction.

Visit Trio Carmel's Website at www.TrioCarmel.com

Take a Digital Tour of Trio Carmel