Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

6 Tbs. Olive Tap Porcini Oil
2 Lbs. Pork Tenderloin
Salt & Pepper
1/2 Lb. Bacon, cooked and crumbled for garnish
1 Tbs. Finely Chopped Garlic
1 Tsp. Finely Chopped Fresh Rosemary
1/3 C. Olive Tap Aceto Balsamico di Modena 4 Leaf Quality (formerly named 18-Year Traditional) Balsamic Vinegar or Fig Balsamic Balsamic Vinegar
2 Tbs. Dark Molasses
1 Tbs. Fresh Parsley

Preheat oven to 350. Brown pork in 3 Tbs. of Porcini Oil, after seasoning with salt and pepper, 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 Tbs. of bacon grease. Add garlic and saute 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 Tbs. of Porcini Oil.

When ready to serve, slice meat 1/4" thick and arrange on heated plates. Spoon sauce over meat.