Gravenstein Apple + Rosemary Pork Tenderloin

I grow Rosemary in my garden, but in this recipe I just used it as a garnish.  To infuse meat with true Rosemary flavour, I depend on our Fused Rosemary Olive Oil, which is made by crushing certified organic olives with organically grown rosemary.  The result is an oil that barks at you with rosemary flavour, with an intensity that I just cannot achieve by hand with my mortar and pestle.

 

Needed for this recipe:

Sunshine Coast Olive Oil Co. Rosemary Olive Oil
Sunshine Coast Olive Oil Co. Gravenstein Apple Aged White Balsamic

 

Ingredients:

1 pork tenderloin
2 Tablespoons Sunshine Coast Olive Oil Co. Rosemary Olive Oil
2 Tablespoons Sunshine Coast Olive Oil Co. Gravenstein Apple Aged White Balsamic
Fresh rosemary springs for garnish (optional)

Optional Onion and Apple Gravy

1 Granny Smith apple, cubed.
1 small onion, diced
teaspoon Sunshine Coast Olive Oil Co. Rosemary Olive Oil
1 teaspoon Sunshine Coast Olive Oil Co. Gravenstein Apple Aged White Balsamic
1/4 cup white wine

Recipe:

Rub tenderloin with rosemary oil, then brown in a saute’ pan (about 5 minutes a side).  Remove from heat.  Once it has cooled enough to handle, make slits on the underside.  Marinade in remaining Rosemary Olive Oil and Gravenstein Apple Balsamic, 1 hour or overnight, brushing the marinade into the slits.

When ready to cook, preheat oven to 350 degrees.

Place pork loin into oven-proof roasting pan, turning and basting with pan liquids, then place slit side down and top with sprigs of rosemary (optional)

If making the optional gravy:

While your pork is roasting, saute onions for 2 minutes in Rosemary Olive Oil.  Add apples and saute another two minutes.  After your pork has cooked 30 minutes, add the apple/onion mixture to the roasting pan.

Cook until the pork is no longer pink in the center, about 1 hour (total). An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and let sit.

Remove pan juices and return to saute’ pan.  Add wine and bring to a bubble.  Bubble about 1-2 minutes, until the juices thicken and the alcohol has cooked off.  Serve over tenderloin.

Gravenstein Apple Balsamic Recipes

Rosemary Olive Oil Recipes