Honey and Chive Glazed Pork
Honey and Chive Glazed Pork
Meat and Poultry
Ingredients
- 2 cups Fustini's Ginger and Honey balsamic, divided
- 1/2 cup honey, divided
- 1/4 cup + 2 tablespoons Fustini's Ginger Crush olive oil
- 2 tablespoons soy sauce
- 1 cup minced chives, divided
- 4 garlic cloves, minced
- Kosher salt and fresh ground black pepper to taste
- 1/2 teaspoon cinnamon
- 3 lbs (approx) pkg of two pork tenderloins
- 1/4 cup brown sugar
- 1" ginger, peeled and cut into rounds
Directions
- Whisk together 1 cup vinegar, 1/4 cup honey, 1/4 cup olive oil, soy sauce, 1/2 cup chives, garlic, salt, pepper and cinnamon. Place pork tenderloins in a ziplock bag and add marinade. Marinate for 2 hours.
- Remove tenderloins from the bag, reserving marinade and pat dry. Heat the oven to 400 degrees. Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat. Add tenderloins and sear all sides. Place skillet in the oven and cook until the internal temperature reaches 135 degrees, about 15 minutes.
- In a small saucepan, stir together the remaining vinegar, honey and chives along with the brown sugar and ginger. Cook over medium-high heat until reduced to a syrupy glaze.
- Brush the tenderloins with the glaze, return to the oven and broil on a rack 8" from heat. Cook for 2-3 minutes. Glaze again and cook 2-3 minutes longer, being careful not to burn the sugars. Remove pork from the oven and reserve on a plate, tented with a foil.
- Return skillet to medium-high and add marinade. Boil for 5 minutes then whisk in any juices that have accumulated under the pork. Slice tenderloins and serve with sauce.
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