Recipe - Grilled Pork Tenderloin rubbed in Fennel, Garlic & Parsley Grey Sea Salt with Balsamico Glaze

Beef, Pork and Lamb

Grilled Pork Tenderloin rubbed in Fennel, Garlic & Parsley Grey Sea Salt with Balsamico Glaze

We use Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend as a rub for pork tenderloins. Pork tenderloins typically come two in a package. They will be ready in about 15 minutes when grilled. They are glazed with a reduction of Acetaia Cavalli Condimento Balsamico Classico. Sprinkle halved tomatoes and slices of eggplant with some more of the salt blend, drizzle with EVOO, and grill alongside the pork. Serve with saffron rice.

Ingredients:

2 1 lb pork tenderloins
2 tablespoons A L'Olivier Mère Goutte Extra Virgin Olive Oil
2 tablespoons Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend with Organic Herbs
1/2 cup Cavalli Condimento Balsamico
1 Navel Orange

Preparation:

Time: 40 Minutes

Yield: Serves 4

Trim any fat and silver skin from the tenderloins.
Set the tenderloins on a baking sheet. Drizzle 1 tablespoon of the olive oil over each.
Rub each with 1 tablespoon of the sea salt/ herb blend. Cover with plastic wrap and set aside at room temperature while you prepare the fire.
Bring the Balsamico to a boil in a small saucepan. Lower the heat to a slow simmer. Reduce by 1/2.
Grill the tenderloin, turning frequently to develop a nicely seared exterior and an internal temperature of 140°F. Remove to a carving board and rest for 5-10 minutes.
Slice the navel orange and fan out on a serving dish. Slice and transfer pork to the serving dish and pour the balsamic glaze over in a steady stream from one end of the tenderloin to the other.