Ingredients:
2 lb. pork tenderloin
1/2 c. Espresso Balsamic, plus additional cup for a reduction
1/2 c. Mild or Medium Extra Virgin Olive Oil
1/2 Tbsp. all-spice or pumpkin pie spice
1/2 large, chopped yellow onion
1 Tbsp. freshly minced rosemary
2 lb. pork tenderloin
1/2 c. Espresso Balsamic, plus additional cup for a reduction
1/2 c. Mild or Medium Extra Virgin Olive Oil
1/2 Tbsp. all-spice or pumpkin pie spice
1/2 large, chopped yellow onion
1 Tbsp. freshly minced rosemary
Place pork tenderloin, vinegar, onion, rosemary, oil and spice in a Ziploc bag. Marinate 4-24 hours. Preheat oven to 350 F. Place tenderloin in a roasting pan with all of the marinade. Roast for 50 minutes to 1 hour or until internal temperature of loin is 140 F. When roast is done, allow to rest for 10 minutes on a cutting board. Place additional Espresso Balsamic in the roasting pan. Bring to a boil, then simmer until it is reduced by half, whisking as it reduces. Slice and plate pork tenderloin then drizzle with sauce. Enjoy with Garlic Smashed potatoes!
