Chef Katie's Black Currant Pork Tenderloin Recipe

A close-up of sliced, glazed pork tenderloin served on a white plate and garnished with curly parsley.

Make tonight's dinner extra flavorful with this flavorful Black Currant Pork Tenderloin recipe! Chef Katie’s creation combines tender pork with a rich, tangy black currant glaze for a dish that’s both elegant and easy to prepare. Visit The Olive Tap Recipes for the full recipe and impress your guests with this gourmet-inspired meal!

Rich Black Currant Balsamic Vinegar glazes the pork tenderloin and caramelized onions perfectly!

Ingredients:

Directions:

Preheat the oven to 350º. Rub the tenderloin with Garlic Olive Oil and salt and pepper to taste. Roast in the oven for about 35 minutes or until done.

Meanwhile, sauté the onions in the EVOO until golden in color. Add the Black Currant Balsamic Vinegar to cover the onions and heat until the onions have absorbed it and caramelized.

Serve the pork sliced with a garnish of onions.

Garlic mashed potatoes make a great accompaniment!

Buon appetito,
Katie Mario

Courtesy of Chef Katie Wojciechowski and Fuller's Second Floor

Products featured in this recipe
A bottle of Roasted Garlic Olive Oil from The Olive Tap next to olives and leaves with an inset showing bulbs of fresh garlic.

Roasted Garlic Olive Oil

Roasted Garlic Olive Oil
From $22.95
Bottle of Black Currant Balsamic Vinegar from The Olive Tap with a picture of fresh currants, surrounded by grapes, in front of a wooden barrel, and a sweetness scale indicating a four.

Black Currant Balsamic Vinegar

Black Currant Balsamic Vinegar
From $21.95