Pork Tenderloin w/Bacon & Porcini Vinaigrette


  • 1/4 C + 2T The Olive Grove’s Porcini Oil
  • 2 lbs Pork Tenderloin
  • ½ lb Bacon
  • 1T Garlic, finely chopped
  • 1t Rosemary, finely chopped
  • 1/3C The Olive Grove’s 18-Yr Aged Balsamic Vinegar
  • 2T Dark molasses
  • 1T Parsley, chopped
  • Salt and Pepper


Preheat oven to 350. Season pork with salt and pepper and brown in 3T of Porcini oil. Brown for 3-5 minutes. Put in oven and roast until internal temp is 165 degrees. Then transfer to a platter and keep warm. Pour cooking juices from pan over meat. Cook bacon in pan until crisp, then chop. Drain all but 2T bacon grease. Add garlic to pan and sauté until light brown. Add rosemary. Remove from heat and add balsamic. Stir while adding molasses.

To finish sauce, return pan to heat and stir in parsley, bacon, remaining Porcini oil, and remaining juices from meat.

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

Serves 4.