6 Tbsp. Mushroom & Sage Olive Oil
2 lbs. pork tenderloin
salt & pepper
1/2 lb. bacon, cooked and crumbled for garnish
1 Tbsp. finely chopped garlic
1 tsp. finely chopped fresh rosemary
1/3 c. Traditional or Fig Balsamic
2 Tbsp. dark molasses
1 Tbsp. fresh parsley
Preheat oven to 350. Season pork chops with salt and pepper. Brown in 3 Tbsp. of Mushroom & Sage Olive Oil for 3-5 minutes until brown. Put in the oven and roast until the internal temperature is 165 degrees. Then transfer to a platter and keep warm.
Pour cooking juices from the pan over the meat. Cook bacon in pan until crisp. Drain all but 2 Tbsp. of bacon grease. Add garlic and sauté until light brown, add rosemary. Remove from heat and add balsamic, still while adding molasses. To finish sauce, return pan to heat and stir in remaining juices from meat, stir in parsley and remaining 3 Tbsp. of Mushroom & Sage olive oil.
When ready to serve, slice meat 1/4" thick and arrange on heated plates. Spoon sauce over meat.