This flavorful Vanilla and Balsamic Pork Tenderloin is served atop a bed of spinach-arugula salad.
Vanilla and Balsamic Pork Tenderloin
Makes 4 servings
- ½ cup balsamic vinegar
- ½ cup chicken stock
- ¼ cup firmly packed brown sugar
- ¼ cup finely chopped yellow onion
- ¼ cup fresh orange juice
- ½ (6-inch) vanilla bean, split lengthwise, seeds scraped and reserved
- 1⅛ teaspoons kosher salt, divided
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin, trimmed
- ½ teaspoon ground black pepper
- 4 cups fresh spinach-arugula mix
- 2 teaspoons grated orange rind
- Flaked sea salt
- In a small saucepan, bring vinegar, stock, brown sugar, onion, orange juice, vanilla bean and reserved seeds, and ⅛ teaspoon salt to a boil over medium-high heat. Reduce heat, and simmer until reduced to ½ cup, about 15 minutes. Discard vanilla bean.
- Preheat oven to 400°.
- In a large ovenproof nonstick skillet, heat oil over medium-high heat. Sprinkle pork with pepper and remaining teaspoon salt. Add pork to pan; brown on all sides. Brush one-fourth of balsamic mixture over pork.
- Bake until a meat thermometer inserted in thickest portion registers 145°, about 10 minutes. Transfer pork to a cutting board; cover with foil, and let stand for 10 minutes. Arrange greens on serving plates. Thinly slice pork, and place over greens. Drizzle with remaining balsamic mixture. Sprinkle with orange rind and flaked salt.
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