{Balsamic-Garlic Crusted Pork Tenderloin
with Raspberry-Balsamic Glaze}
{Ingredients}
**For the Pork Tenderloins**
4-5 Garlic Cloves, crushed or finely minced
2 Tbs Balsamic Vinegar (we used Fig Balsamic from Vom Fass)
2 Tbs Olive Oil (we used Garlic Olive Oil from Vom Fass...we like garlic)
2 1/2 tsp salt
1/2 tsp freshly ground pepper
1 pork tenderloin (ours is from the Butcher Block in Bloomington, IN)
2 Tbs canola oil
**For the Raspberry-Balsamic Glaze**
18 Fresh Raspberries
6 Tbs Balsamic Vinegar
3 tsp Orange Juice
1 1/2 tsp Honey
3 tsp Red Wine Vinegar
{Directions}
**For the Pork Tenderloins**
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. Rub all over tenderloins and marinate over night.
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
**For the Raspberry-Balsamic Glaze**
Mash raspberries and balsamic vinegar with a fork in a small bowl. Stir in the orange juice, honey, and red wine vinegar until combined.
In a small sauce pan, set over medium-high heat. Reduce until thick (or desired consistency.)
Keep over low heat until pork tenderloins reach 160 degrees. Drizzle over pork and enjoy!