Ideally you sear and marinade the pork the night before, but if not, this takes about an hour from start to finish.
Needed for this recipe:
1 average-sized pork tenderloin (1-1.5 lbs)
3 Tablespoons Sunshine Coast Olive Oil Co. Apricot Aged white Balsamic
1 Tablespoon Dijon mustard
2 Tablespoons Sunshine Coast Olive Oil Co. Milanese Gremolata Olive Oil
2 sprigs of rosemary, leaves from
Salt and pepper
Searing and Marinating
Put Milanese Gremolata Olive Oil in a pan and heat on medium. Season your pork with salt and pepper, then sear the outside on all sides until browned. Most of the pork will still be raw and pink before I goes into the marinade.
Remove the pork and place it in a glass container with snap on lid, or once cooled, in a plastic freezer bag. Add the Apricot White Balsamic and rosemary leaves into the pan and let bubble briefly, 5 seconds or so. Turn off stove. Add Dijon mustard and stir until well blended.
Pour the apricot/olive oil/mustard blend over the pork tenderloin and return to the fridge until you are ready to cook.
Pre-heat oven to 350 or 325 if you have convection roast setting. Remove the pork from the marinade and set the marinade in the fridge until you make the gravy. Roast the pork until the internal temperature of the pork reaches 145, approximately 20-30 minutes. Then cover with foil and let sit 10 minutes.
n.b. It will continue cooking after you pull it out of the oven. You want it to reach 155 before you serve.
While the pork is resting, heat the leftover marinade until it boils. Let bubble for a minute, stirring. Then turn off heat. After the pork has rested, take the juice it releases into the pan and add this to the gravy. Heat and reduce until thickened to desired thickness.
Slice pork into medallions and serve with a drizzle of the apricot gravy.