Rub

Ingredients

  • 1 clove garlic, halved
  • 3 tsp. fresh sage, finely chopped, or 1 tsp. ground sage
  • ½ tsp. ground marjoram
  • 1½ tsp. fresh rosemary, minced, or ½ tsp. ground rosemary
  • Salt and freshly ground pepper
  • 2-pound pork tenderloin

Directions

1

Preheat oven to 375 degrees.

2

Season pork generously with salt and pepper. Rub all over with cut garlic clove, followed by sage, marjoram and rosemary.

3

Heat Porcini & Sage olive oil in sauté pan over medium high heat. Add pork to hot pan and brown 4-5 minutes each side.

4

Transfer to sheet tray and roast at 375 degrees for approximately 45-60 minutes, or until internal temperature of pork reaches 150-155 degrees at its thickest point.

5

Once cooked, remove pork from oven, drain and reserve roasting juices, and cover tenderloin with foil to keep warm.

6

Meanwhile, cook pancetta in clean, hot sauté pan until crisp. Remove with slotted spoon and cool on paper-towel lined plate to remove excess grease.

7

Add reserved juice, mushrooms, shallot, garlic, herbs, and seasonings to pan with remaining pancetta drippings and sauté over medium heat until fork tender, approximately 5 minutes.

8

Add Amarena Cherry balsamic and brown sugar. Cook and stir until thickened, approximately 5-8 minutes.

9

Stir in half the pancetta and cherries and cook just to warm.

10

Arrange pork on heated platter and spoon glaze generously over the top. Sprinkle with remaining pancetta.


Sauce & Glaze

Ingredients

  • 8 ozs. pancetta, chopped
  • 3 tbsp. Gustare Porcini & Sage Extra Virgin Olive Oil
  • 3.5 ozs. shitake mushrooms, sliced
  • 1 shallot, halved lengthwise and sliced thin
  • 2 tbsp. fresh garlic, minced
  • 2 tbsp. fresh rosemary, minced
  • 1 tbsp. fresh sage, finely chopped
  • ¼ plus ⅛ tsp. salt
  • ¼ tsp. black pepper, freshly ground
  • ⅔ cup Gustare Amarena Cherry Balsamic Vinegar
  • 2 tbsp. brown sugar
  • ¾ cup black cherries, halved (defrosted and drained if using frozen)

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