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Tender, juicy pork tenderloin takes on a bold twist with the rich depth of chocolate balsamic and the savory kick of garlic. By highlighting cocoa as a spice—much like pepper or cardamom—this dish brings out earthy, nutty notes without sweetness, creating a sophisticated flavor profile. Pair it with sautéed green beans and creamy mashed potatoes for a complete, memorable meal.
Chocolate Garlic Balsamic Pork Tenderloin
Ingredients
- 1 pound. pork tenderloin
- ¼ cup Redstone Garlic Olive Oil
- ¼ cup Redstone Dark Chocolate Balsamic
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
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In a zip-top bag, place the olive oil, balsamic vinegar, rosemary, and pepper. Squeeze the bag to mix.
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Place the pork tenderloin in the bag and place it in the refrigerator to marinate, from 30 minutes to overnight. Turn the bag occasionally.
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Preheat oven to 375 degrees.
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Heat an oven-proof skillet on the stove over medium-high heat. Remove the tenderloin from the bag and place it in the heated pan; discard the remaining marinade.
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Sprinkle salt over the pork tenderloin and sear the pork for two minutes per side until nicely browned. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
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Remove from the oven and allow to rest for five minutes.
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Slice into 1/2-inch rounds and serve.
- Drizzle with balsamic.
